Raspberry Opulence


  • Coconut Passion Fruit Caramel
  • Earl Grey Aspic
  • Raspberry Dome
  • Dark Chocolate Raspberry Mousse

Coconut Passion Fruit Caramel

Sugar103 g
Glucose69 g
Fruit’Purée Coconut Capfruit86 g
Vegan Butter103 g
Fruit’Elite “Nuts” White Almond Purée Capfruit103 g
Fruit’Purée Passion fruit Capfruit52 g

Make a dry caramel with sugar and glucose, adding the sugar portion by portion. Heat the coconut purée, passion fruit purée, and white almond purée to 40°C then add into the caramel and mix. Add the vegan butter and emulsify with a hand blender.

Earl Grey Aspic

Water280 g
Earl Grey Tea3 g
Agar Agar2 g
Sugar28 g

Boil the water and infuse the Earl Grey tea. The time of infusion will be according to your taste. Sieve and add the sugar and Agar Agar. Boil for 2 minutes.

Raspberry Dome

Fresh Raspberries212 g
Earl Grey Aspic303 g

Fill the mould with the Earl Grey aspic. Add the fresh raspberries, let it set, and fill again with the rest of the aspic. Keep in the fridge for 4 hours.

Dark Chocolate Raspberry Mousse

Fruit’Purée Raspberry Capfruit (1)60 g
Dark Chocolate 64%101 g
Fruit’Purée Raspberry Capfruit (2)33 g
Whipped Vegetable Cream64 g

Melt the dark chocolate. Warm up the Raspberry Purée (1) and pour into the melted dark chocolate. Mix and add the second part of Raspberry Purée (2). At 40°C, add the whipped cream.

Products Used

Vegan Gluten-Free Tart Shells Large Round

  • 22-24g / 0.78-0.85 oz. /pc
  • pcs / tray, 5 trays / box
  • H: 16 mm, 0.63 in
  • Ø: 75 mm, 2.95 in

Dark Chocolate Feathers

  • 0.5-1 g / 0.02-0.04 oz / pc
  • 50 pcs / tray, 8 trays / box
  • L: 46 mm, 1.81 in
  • W: 19 mm, 0.75 in