Updated: Apr 28, 2021
#Dairy-free #Vegan #Vegetarian
Summer to me is best represented by fresh berries. Raspberries are one of my favorites. As a pastry chef, I love the combination of raspberry with white chocolate. The tartness of the raspberry blended with sweet white chocolate is perfection in one bite. Bon appetit!
I'm a professionally trained pastry chef and a visual storyteller. My passion is beautiful cuisine translated through my food photography. I am a wife, mother, and grandmother. My husband and I live in Virginia and enjoy cooking and gardening. Nature inspires my creativity.
Total Time : 1hr 55min
Prep Time : 40min
Cooking Time : 1hr 15min
Shelf period : Assembled dessert up to 3 days refrigerated
Size of Container : 3.04 ounce silikomart Universo 90 mold
Agar Agar Powder
Vegan granulated sugar
Freeze-dried raspberry powder
Unsalted vegan butter
Egg replacer for 1 whole egg (Bob's Red Mill used)
Liquid glucose or corn syrup
Fresh lemon juice
Almond milk, Room temperature
Coconut milk, full fat; for approximately 2cups of coconut fat (refrigerate cans overnight)
Vegan white chocolate
COOKER / TOOL
Silpat or Parchment paper
Round dough cutter
What is Petit Gateau? 🇫🇷
(Reference from : Wikipedia)
★ TIP ★
There are several steps to this recipe, but taken one at a time, makes it much easier. This is how I approach the recipe: Make the raspberry confit, raspberry glaze, and vegan sables first (Day 1). Make the vegan raspberry-white chocolate mousse on Day 2. Then on Day 3, all that is left to do is glazing.
Pro Tip: Adding raspberry powder to your dessert adds extra flavor without added moisture or calories. If you prefer not to glaze, you could dust the mousse with raspberry powder.
Step 1. Raspberry Confit
1/4 tsp Agar Agar powder
1 cup Raspberry puree
2 ½ Tbsp Vegan granulated sugar
2 tsp Cornstarch
Add puree to a 2-quart saucepan set on medium heat over a stovetop.
Whisk together sugar, cornstarch, and Agar Agar in a separate small bowl until combined. Then add to the warm puree.
Boil the mixture for 1-2min, whisking constantly.
Immediately pour hot raspberry confit into desired molds, and freeze overnight.
Remove from mold, place in a container, keep frozen until ready to use.
Step 2. Raspberry Glaze
1/2 tsp Water
1 Tbsp Dextrose powder
1 Tbsp Fresh lemon juice
1 Raspberry puree
1/4 cup Liquid glucose or corn syrup
2¼ tsp Pectin NH
Combine raspberry puree and water together in a small saucepan over low heat. Whisking gently, heat to 104℉
Remove from heat and add the liquid glucose.
In a separate bowl, combine the dextrose powder, pectin NH; then add to the warm puree mixture. Return to stovetop and bring to a boil for about one min.
Remove from heat and add the lemon juice (this sets the pectin NH).
Transfer glaze to a heatproof bowl, cover with plastic wrap to contact the surface of the glaze. Refrigerate overnight.
When ready to glaze, heat mixture in a microwave for 45 seconds to 1min until temperature reads 99-100℉, then blend with an immersion blender until smooth.
Pour glaze over frozen cakes.
★ TIP ★
Pectin NH must be used due to its thermoreversible properties
Step 3. VEGAN SABLE DOUGH
3 ounce Unsalted vegan butter
3/4 cup All-purpose flour
3/4 cup Confectioners' sugar
1/3 cup Almond flour
Egg replacer for 1 whole egg (bob's Red Mill used)
Use a stand mixer fitted with a paddle attachment. Add all the ingredients except the egg replacer and mix until it resembles coarse sand.
Add egg replacer and mix until the dough forms a shaggy mass.
Roll dough out to approximately 1/8-inch thickness, between two pieces of parchment paper, and refrigerate for at least one hour.
Use a round dough cutter to cut a circle slightly larger than the bottom of the mold. (I used a 3-inch round dough cutter).
On a Silpat or parchment paper, bake at 325℉ for 12-14 min, rotating the pan halfway through baking, until sable, is golden brown.