The confectionery masterpiece of master pastry chef Riccardo Bellaera is a combination of elegance and flavour. The chocolate mousse, embellished with the vibrant raspberry flavour, delicately envelops the palate, offering an exquisite fusion of sweetness and intensity. At the heart of this culinary creation, a layer of raspberry and lime gelée. Inside, the almond financier adds a crunchy and aromatic element, giving texture.
Ingredients for raspberry gelée
- 250g raspberry puree
- 50g sugar
- 36g gelatin mass
- 2g lemon juice
- 1g lime zest
Method
Heat a part of the puree with the sugar and gelatine, add the remaining puree, the lemon juice and the grated lime peel. Pour into the pomponette mold and blast chill.
Almond sablé ingredients
- 400g butter
- 150g ground almonds
- 500g flour
- 175g icing sugar
- 50g egg whites
- 2g salt
- 1 vanilla pod
Method
Sand the butter with the flour, ground almonds and vanilla. In another container mix the egg whites, sugar and salt. Combine the two compounds and knead until a homogeneous dough forms. Place in the fridge for a couple of hours before using. Roll out between two sheets of baking paper to a thickness of 2mm. Freeze and cut with a daisy-shaped pastry cutter. Cook at 180 for 15 min.
Soft vanilla heart ingredients
- 130g almond flour
- 20g corn starch
- 150g sugar
- 2g baking
- 3 vanilla pods
- 130g cream 35
- 95g eggs
- 40g egg yolks
Method
Sift the powders, add cream, eggs and egg yolks, pour into the pomponette mold and cook at 180 for 10 minutes with the valve open.
Raspberry inspired light mousse ingredients
- 250g raspberry puree
- 28g gelatin mass
- 320g UHT 35% cream
- 205g raspberry chocolate
Method
Heat the raspberry puree to 55 degrees and add the gelatine mass.
Gradually pour the hot puree over the melted raspberry topping.
Mix as soon as possible to make the emulsion homogeneous. Bring the mixture to 35-40°C, pour on the semi cream
mounted.
Raspberry gel ingredients
- 200g raspberry puree
- 20g sugar
- 20g lemon juice
- 12g crystal corn
Method
Mix sugar and crystal corn, add to the raspberry puree and emulsify.
Composition
After pouring the raspberry mousse, insert the raspberry gelee and then the heart
soft vanilla, chill, spray with red velvet spray and star dust ruby. Using a spoon, decorate the dish with the raspberry gel.
Who is Riccardo Bellaera
Riccardo Bellaera was born in Modica and at the age of 14 he began his journey in the confectionery world, working at one of the oldest and most famous pastry shops in his town, “Pasticceria Bonomo”, where he acquired the knowledge of almond processing and numerous sweets typical Sicilian.
In the various years spent in his homeland he collaborated with various laboratories to improve his knowledge of the art of confectionery, receiving valuable help and advice from the Master of Italian Pastry Making Iginio Massari.
Continuing to cultivate this passion, he also specialized in the processing of pulled and blown sugar in Switzerland, with Maestro Otmar Fassbind. Driven by the curiosity to learn about new cultures and new places, in 2001 he began working as Head Pastry Chef on board Princess Cruises cruise ships.
