Vanilla-Flavoured Raspberry Treat

Prepare all the ingredients.

Prepare a pastry custard with the ingredients mentioned. The vanilla must be infused in the milk.

will replace flour in this custard...

...and when finishing the preparation while still hot, you will have to add drained gelatin sheets that were softened in cold water beforehand.

Prepare an italian meringue.

Cook the sugar with the water and glucose until the temperature reaches about 121°C or 250°F (using a thermometer is recommended).

Meanwhile, beat the egg whites until very stiff.

Stiffen them with 30 g sugar...

...and slowly combine with the cooked sugar.

Beat again at full speed for a couple of minutes until you obtain a firm and homogeneous meringue.

Pour the warm meringue onto the warm pastry custard.

Gently mix with a rubber (spatula).

You will obtain what is called a "Chiboust" custard.

Prepare the dough...

...by quickly mixing and kneading the ingredients.

it using a plain pastry bag on greased parchment paper, in a 20 cm (7,87 inches) disc shape.

Bake for about 10 minutes at 180°C or 356°F.

Leave to cool.

Make a raspberry bavarois.

Blend 400 g raspberries...

...and heat them with the sugar.

Meanwhile, soak the gelatin sheets in cold water.

Drain them and combine with the warm raspberry puree.

Leave to cool at room temperature. To cool it down faster, you may place the puree in the fridge but make sure that the gelatin does not solidify.

Beat the liquid cream until whipped...

...and gently combine with the cooled puree.

Add the remaining 100g of raspberries.

Mold this bavarois using a large 18 cm (7,09 inches), 1 cm high baking ring. Leave to solidify in the fridge.

Prepare the jam...

...by cooking the raspberries and sugar.

Combine the softened drained gelatin at the end.

Leave to cool.

a 20 cm diameter and 4 cm high cake ring with the chiboust custard. (sides + bottom). To do this, use a rubber spatula.

We took care to wrap the ring with plastic wrap before to facilitate unmolding.

Spread half of the jam at the bottom of the ring along with the chiboust custard.

Add the bavarois disk to the gelified raspberries...

...the rest of the jam...

...and the disk of dough which is slightly smaller than the first disc.

Leave to solidify in the fridge.

Before serving, turn the cake over on a serving dish and gently remove the ring.

Sprinkle a thin layer of brown sugar over the cake...

...and caramelize with a torch or a crème brulée iron.

Keep refrigerated until serving.