Recipe for 4 people:<\/h2>\n
<\/div>\n
For the mascarpone whipped cream:<\/strong><\/div>\n
-150g of full cream<\/strong><\/div>\n
-150g of mascarpone<\/strong><\/div>\n
-60g of powdered sugar<\/strong><\/div>\n
-a pinch of vanilla powder<\/strong><\/div>\n
<\/strong><\/div>\n
For the crisp cookie dough:<\/strong><\/div>\n
-30g of soft semi-salted butter<\/strong><\/div>\n
-30g of sugar<\/strong><\/div>\n
-30g of almond powder<\/strong><\/div>\n
-30g of flour<\/strong><\/div>\n
<\/div>\n
-golden food powder and a new makeup brush<\/strong><\/div>\n
-8 half-spheres in <\/strong>tempered chocolate (recipe here<\/a>!)<\/strong><\/p>\n
4 large balls of <\/strong>chocolate sorbet (recipe here<\/a>!!)<\/strong><\/div>\n
–<\/strong>raspberry coulis<\/strong> br\u00fblant (recipe here<\/a>)<\/strong><\/div>\n
-fresh raspberries<\/strong><\/div>\n <\/div>\n
<\/div>\n
<\/div>\n
Start by placing the mascarpone, cream, vanilla and powdered sugar in a bowl in a cool place with the beaters of an electric whisk. Then prepare the crispy cookie pieces. Preheat oven to 160\u00b0C. Place all ingredients in a bowl and mix. Do not overwork the dough. <\/em><\/div>\n
<\/div>\n
<\/em><\/a><\/div>\n <\/div>\n
Form the dough into a ball, and roughly cut out pieces from it. Spread these pieces on a baking sheet. Bake for 30 minutes.<\/em><\/div>\n <\/div>\n
<\/em><\/a><\/div>\n <\/div>\n
When removed from the oven, let cool and store in an airtight box until ready to use.<\/em><\/div>\n *<\/em><\/div>\n**<\/em><\/a><\/div>\n* <\/div>\n
Put the half-spheres, which will have been prepared the day before, in the fridge for 10 minutes, just to cool them down. In this way, when coming out of the cold, the condensation on the half-spheres will make the gold powder adhere. I use a makeup brush (new of course!!) to dust the powder evenly. <\/em><\/div>\n
<\/div>\n
<\/em><\/a><\/div>\n *<\/em><\/div>\n**<\/em><\/a><\/div>\n* <\/div>\n
Set the golden half-spheres aside. Then start the mascarpone whipped cream.<\/em><\/div>\nPlace the beaters on the whisk and start beating on medium speed, then when the ingredients are well mixed, increase the speed until the whipped cream is set. Fill a piping bag with this cream.<\/em><\/div>\n
<\/div>\n
<\/em><\/a><\/div>\n <\/div>\n
Place a dot of cream on a plate and then place a half sphere on top. This way the sphere will be fixed. Proceed of course in the same way on 3 other half-spheres! Garnish the inside of these with mascarpone whipped cream.<\/em><\/div>\n
*<\/em><\/div>\n**<\/em><\/a><\/div>\n* <\/div>\n
Then place a scoop of chocolate sorbet, a few fresh raspberries and cookie chips.<\/em><\/div>\n *<\/em><\/div>\n**<\/em><\/a><\/div>\n*
<\/div>\n
*Close the set with another half-sphere on the reverse side and decorate as desired.<\/em><\/div>\n**At the last second, in front of the guests, pour the hot raspberry coulis on the golden spheres, the chocolate will melt and let the inside of the balls show!<\/em><\/div>\n* <\/em><\/div>\n<\/em><\/a><\/div>\n
\n
<\/div>
\n
$\"La$ <\/div>\n<\/div>\n
Sph\u00e8re d'Or<\/h2>\n
<\/div>\n\n
<\/div>\n
La sph\u00e8re d\u2019or (ou la boule qui coule, ainsi nomm\u00e9e par l\u2019un de mes invit\u00e9s!!) est une recette originale et assez spectaculaire. L\u2019id\u00e9e est de verser un liquide bouillant dessus pour r\u00e9v\u00e9ler l\u2019int\u00e9rieur. On peut bien s\u00fbr varier l\u2019int\u00e9rieur \u00e0 l\u2019infini, ceci n\u2019est qu\u2019une proposition. On peut tout imaginer!<\/span>
<\/div> <\/span>
<\/div> On peut \u00e9galement ne pas dorer les sph\u00e8res. On peut \u00e9galement composer l\u2019int\u00e9rieur comme un tiramisu et verser une sauce au caf\u00e9 ou au chocolat dessus. Je vais dans le futur chercher de nouvelles compositions! Je suis preneur de vos recettes ou commentaires!<\/span><\/div>\n
<\/div>\n