라비 후르츠 퓨레

초콜릿 누가틴

• Cook the caster sugar with the water to 180℃.
  Stir in the nibbed almonds well and clear onto a silicon mat. Leave to cool down and chop finely.
  Mix with the melted chocolate stirring with a rubber spatula until the mixture crystallises.
  

초콜릿&오렌지 자허 스폰지

• Melt the butter with the chocolate and inverted sugar over a bainmarie.
  Whip the egg yolks and whole eggs with the 60g of caster suger.
  Whip the egg whites with the 80g of caster sugar to soft peaks meringue.
  Stir the egg sabayon in the melted chocolate and then, fold the meringue in.
  Incorporate the flour and almond meal sieved together followed by the Orange Zest Ravifruit last.
  Butter and flour a cake tin and spread the sponge batter in.
  Bake at 180℃ for about 10 to 12 minutes.

초콜릿 크림

• Soak the gelatine in a large volume of cold water.
  Heat the cream and milk with the caster sugar.
  Gradually pour over the finely chopped chocolate emulsifying like a ganache with a rubber spatula.
  Stir in the softened and drained gelatin.

데코레이션

• Fill the bottom of the glass with Apricot Compote Ravifruit.
  Lay a disc of chocolate & orange Sacher sponge on top.
  Pour the chocolate cremeux over and leave the lot to set in the refrigerator.
  Finish with the chocolate nougatine and decorate with a little bit of icing snow sugar.