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Before starting this Raspberry and Lime Bavarois recipe, make sure you have organised all the necessary ingredients. For the Joconde biscuit: Crack 4 whole eggs into the stand mixer recipient.
Add the tant pour tant.
Mix until pale and fluffy. Add the sifted flour.
Combine gently with an Exoglass spoon.
In a separate bowl, beat the egg whites until stiff peaks are formed.
Add the melted butter and combine...
... followed by the beaten egg whites.
Spread the preparation...
...on a baking sheet lined with greaseproof paper, lightly greased.
Bake in a preheated oven at 180°C (gas 4) for approximately 10 minutes, until golden.
For the lime mousse: Pour the lime juice in a deep stainless steel mixing bowl. Add the neutral glaze powder and stir well with a whisk.
Add the zeste of one lime...
... and finally add the whipped cream, sweetened with 90g of castor sugar. Mix using a rubber spatula.
Place a tart ring (diameter 20cm) in the centre of a baking sheet lined with cling film. Fill the ring with the lime mixture.
Even the surface. Store in the freezer to set. Reserve the remaining lime mixture for later use.
For the biscuit edge: From each of the three Joconde Biscuit sheets, cut three rectangles. Use a rectangular ring (approximately 16 x 8cm) as a guide.
Place a rectangle of Joconde biscuit at the bottom of the ring.
Pour a thin layer of lime mousse over the biscuit.
Cover with a second rectangle of Joconde biscuit.
Add another layer of lime mousse.
Cover again with another rectangle of Joconde biscuit.
Pour a final layer of lime mousse...
... ...and finish with a rectangle of Joconde biscuit. Press firmly so that you are left with a block that is compact, and without air bubbles. Reserve in the fridge to set.
Repeat the above steps using the remaining Joconde biscuit...
...this time, replacing the lime mousse with raspberry jam (with seeds).
Reserve in the fridge for at least 1 hour.
Remove the biscuit edges by passing a knife around the inside of the tart ring.
Cut in half lengthwise.
Cut each resulting strip (2 lime strips and 2 raspberry strips)...
... into 0.5cm slices. Reserve in the fridge until until you are ready to assemble the cake.
For the lime Dacquoise: Heat 125g of sugar together with 5cl of cold water, until the temperature reaches 118°C. For this step, the use of a digital thermometer is essential.
Whisk the egg yolks with an electric hand mixer. Pour the sugar syrup in a thin, steady stream to ensure it is completely incorporated with the egg yolks. Whisk the mixture at high speed until completely cold.
Add the zest of one lime. Combine.
In a separate bowl, beat the egg whites until stiff peaks form. Add the remaining sugar (65g) and whisk again. Add the almond powder to the egg yolks and sugar mixture, then finally the beaten egg whites.
On a sheet of greaseproof paper, trace a circle of Ø 20cm with a pencil. Place on a baking sheet. (Ensure the marked side is facing down.)
Transfer the preparation into a piping bag fitted with a wide, plain nozzle. Pipe a spiral on the greaseproof paper, with the same diameter as the circle marked in pencil.
Start the spiral on the outer edge of the circle, working inward until you reach the centre.
Using the same method, prepare a total of two Dacquoise biscuits.
Bake in a preheated oven at 180°C (gas 4) for 15 minutes. The biscuit should be golden!
For the raspberry mousse: In a saucepan, combine the raspberry purée and the castor sugar.
Add the whole raspberries.
Combine well. Heat the ingredients. It is not necessary to bring to a boil.
Add the neutral glaze powder, ensuring it is well incorporated and that no lumps are formed. Combine thoroughly. Leave to cool at room temperature.
Add the kirsch...
...and the whipped cream last...
...gently incorporating it with a rubber spatula.
For the assembly of the cake: Place a lime Dacquoise biscuit at the bottom of a Vacherin cake ring (diameter 26cm).
Around the inner rim of the cake ring, arrange the striped biscuit edges prepared earlier.
Make sure to position the slices vertically, alternating between the two colours.
Fill the cake ring up half way with the raspberry mousse.
The lime mousse should now be frozen. Remove from tart ring.
Place it on top of the raspberry mousse.
Add another layer of raspberry mousse.
Place the second lime Dacquoise...
... and finish with a thin layer of the remaining raspberry mousse. Leave in the fridge for at least two hours.
For the Italian meringue: Place the caster sugar, glucose syrup (optional) and water into a saucepan.
Cook the sugar until the temperature reaches 121°C. For this step, the use of a digital thermometer is recommended.
Beat the egg whites until stiff peaks form. On low mixing speed, add the sugar syrup to the beaten egg whites. Once the sugar is fully incorporated, increase the mixing speed and beat until cooled down completely.
Scoop the meringue mix into a piping bag.
For the finish: Remove the Bavarois from the cake ring...
...by gently sliding the blade of a knife between the cake ring and the biscuit edge.
Just before serving, garnish the top of the Bavarois with the meringue. (Once the meringue is ready, it is essential to use it immediately. Therefore, the meringue should be prepared at the very last minute.) For this recipe, I used a Saint Honoré nozzle.
Brown the meringue by quickly passing a blow torch over the meringue. Make sure the Bavarois does not melt. The flame should be pointed only at the meringue, without lingering too long. Reserve in the fridge.
For the casted sugar decorations (Magyfleur): Place the bronze stamps in the freezer. These must be very cold before use. In a saucepan, pour 500g of sugar, 100g of glucose syrup and 175g of water.
Heat the sugar up to a maximum of 150-155°C. Be sure to use medium heat so that it does not turn into caramel.
When the desired temperature is reached, divide the sugar syrup into 2, 3 or 4 separate saucepans, according to the number of colours you wish to use. In this recipe, I used three colours: yellow, red and green. In this case, you will need to divide the sugar syrup in two, as the yellow and red sugar are made in a single saucepan, one colour after the other. The saucepan used for the green sugar should be left on low heat so the sugar remains liquid. Remove saucepan from heat and add a few drops of yellow colouring.
Add drops of yellow colouring until you are satisfied with the colour.
Dip the cold Magyfleur stamps into the sugar syrup, making sure that only a thin layer of sugar covers the stamp. Remove the stamp and allow to dry...
...then remove the sugar flower from the stamp with the tip of a knife.
The flower should come off easily.
Repeat the above steps with the other stamps.
You can obtain red sugar syrup by simply adding red colouring to the yellow syrup. When working with neighbouring colours, always start with the lightest colour first.
Dip the stamps in the red sugar syrup...
... and gently remove the flowers from the stamps.
In the other saucepan left on low heat...
... pour several drops of green colouring and cast the leaves using the same method.
Finally, assemble the flowers using a few drops of sugar syrup as an adhesive.
Just before serving, arrange the flower harmoniously on the Bavarois.