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- Raspberry Splash-


For 8 small cakes

  • 8 silicone moulds Ø 3.5 cm
  • 8 silicone moulds Ø 7 cm
  • 2 Silpain® sheets (baking sheets)
  • 1 round cookie cutter Ø 5 cm



To be prepared the day before

  • Chocolate and raspberry icing (to be prepared two days before)
  • Chocolate shortbread
  • Raspberry jelly
  • Caraïbe mousse


To be prepared two days before


Chocolate and raspberry icing

  • 3g powder gelatine
  • 25g liquid cream (35% fat)
  • 15g raspberry pulp
  • 90g caster sugar
  • 50g water
  • 35g de cocoa powder
  • 15g water


Rehydrate the gelatine in some cold water.

Warm up the cream and the raspberry pulp together.

Bring the sugar to 110°C and add the cream and raspberry mix together with the cocoa powder.

Incorporate the gelatine and mix with a hand blender.

Store away in the refrigerator until the next day.



The day before

Chocolate shortbread

  • 65g white butter
  • 45g icing sugar
  • 20g egg
  • 15g almond powder
  • 90g flour T55
  • 10g cocoa powder


Mix the soft butter with the icing sugar.

Add the eggs, the almond powder, the flour and the cocoa powder which you will have sieved together previously.

Leave to rest for 6 hours in the refrigerator and lower the dough to a thickness of 2mm.

Cut away eight shortbreads with a round cookie cutter 5cm in diameter.

Bake the shortbreads between to sheets of Silpain® (baking sheets)


Raspberry jelly

  • 1 sheet of gelatine
  • 60g sugar
  • 175 raspberry pulp


Soak the sheet of gelatine in some cold water.

In a round bottom mixing bowl, mix the sugar and the raspberry pulp.

Take 25g of the mix and bring them to a temperature of 50°C before mixing with the dried gelatine.

Spread the jelly in the 3.5cm silicone moulds.

Store away in the refrigerator.



Caribbean mousse

  • 85g whipping cream (35 % fat)
  • 85g milk
  • 85g egg yolks
  • 35g caster sugar
  • 190 Caribbean couverture chocolate (Valrhona)
  • 380g whipped cream


Warm up the 85g of whipping cream and the milk.

Blanch the egg yolks with the sugar and pour some hot milk on top.

Whip vigorously and pour back into the milk, then bake at 80°C.

Pour the mix over the chocolate, mix well and leave to cool.

When the mix reaches 35°C, raise the 380g of whipping cream and mix delicately with the chocolate mix.



Line the 7cm silicone moulds with Caribbean mousse using a teaspoon and insert some raspberry jelly.

Garnish with some chocolate mousse and finish by placing a chocolate shortbread on top.

Place in the freezer and until the next day.

On the day, unmould and turn the cakes upside down before coating them with the chocolate and raspberry icing, which you will have raised to 35°C previously.



Member author
Michel BELIN

Michel Belin loves his job as he is able to give free reign to creativity whilst respecting tradition. Every year, with new cakes and chocolates, he invites his customers to explore new worlds of taste. Flavours or events celebrating the richness and originality of Occitan culture in the South of Fr [...]

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