- 200g Milk
- 200g Cream
- 110g Raspberry pulp
- 50g Sugar
- 120g egg yolks
- 240g Callebaut Origine SaoThome Chocolate
RASPBERRY CHOCOLATE TARTLET
Ingredients
Method
To make the Anglaise, mix together the following
200g Milk
200g Cream
110g Raspberry pulp
50g Sugar
120g Egg yolks
Melt and mix into the Anglaise
240g Callebaut Origine Chocolate
Pipe the ganache into the sable pastry shells and then decorate with fresh raspberries
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