RASPBERRY S'MORES GATEAU
 
 
Ingredients
  • FOR THE GRAHAM BASE
  • 190g graham crackers or digestive biscuits
  • 25g caster (superfine) sugar
  • 20g milk powder
  • 3g sea salt
  • 55g unsalted butter, melted
  • 55g cream
  • FOR THE CHOCOLATE CRÉMEUX
  • 465g cream
  • 200g milk
  • 135g caster (superfine) sugar
  • 20g dutch cocoa powder
  • 2g sea salt
  • 135g egg yolks
  • 250g dark chocolate, melted
  • ½ cup fresh or frozen raspberries
  • FOR THE MERINGUE
  • 100g egg white
  • 150g caster (superfine) sugar
  • Pinch sea salt
  • 2g vanilla bean paste
Method
  1. Line a 9 inch pastry ring or springform tin with a strip of acetate and place on a flat tray lined with baking paper.
  2. To make the graham base, blitz the cookies in a food processor to make a fine crumb. Combine with the sugar, milk powder and salt in a medium bowl.
  3. Whisk the cream into the melted butter and add to the dry ingredients, mixing to combine.
  4. Press the graham crumb evenly into the base of the ring. Freeze.
  5. To make the chocolate cremeux, heat the cream and milk in a medium saucepan.
  6. In a large bowl, whisk together the yolks, sugar, cocoa and salt until combined and a little lighter.
  7. When the cream mixture is beginning to boil, pour it into the egg mixture in a slow and steady stream, while constantly whisking, until it is entirely combined.
  8. Return the crémeux to the pot and cook over a low heat, stirring constantly with a rubber spatula, until the mixture reaches 82 C (180 F).
  9. Pour the cooked crémeux through a fine mesh strainer back into the bowl. Add the melted chocolate and use a stick blender to emulsify the mixture.
  10. Place a piece of cling wrap on the surface of the crémeux and refrigerate for at least 3 hours.
  11. Once the crémeux is cool, pour it onto the graham base and level with a small offset spatula. Top with the raspberries and return to the freezer for 4 hours, or preferably overnight.
  12. To make the swiss meringue, put the egg whites, sugar, salt and vanilla bean in the bowl of a stand mixer and whisk together. Place the bowl over a pot of simmering water and while constantly whisking slowly, heat to 60 C (140 F).
  13. Put the bowl on the stand mixer fitted with whisk attachment and whip until the mixture is cool.
  14. Spread the meringue evenly over the chocolate crémeux mixture. Freeze for at least 2 hours.
  15. Remove the cake from the freezer about 4 hours before you want to serve it. Take off the pastry ring and the acetate and refrigerate.
  16. When serving, toast the top of the meringue with a blow torch and scatter over some raspberries (optional).
  17. Serves 10 - 12. Keep refrigerated.
  18. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2015/09/23/raspberry-smores-gateau/