FOOD : RECIPE OF THE WEEK : RASPBERRY RED VELVET ENTREMENTS

BY CHEF BAPPADITTYA CHAKRABORTY,

PASTRY CHEF,

THE WESTIN, RAJARHAT.

INGREDIENTS:

Sponge

Butter -65gm

Sugar-150gm

Butter milk -120gm

Red color(food grade)-10ml

Baking soda-3gm

Viniger-2gm

Salt-2gm

Cocoa powder-50gm

Vanilla extract-2gm

Egg-5no

Raspberry compote

Raspberry -150 gm

Sugar-50gm

Glucose-10gm

Vanilla bean-1/2 no

Pectine-3gm

Praline

Sugar-100gm

Nuts-50gm

Water-25ml

Cocoa butter-25gm
Vanilla bean-1/2 no

Cheese frosting

Cream cheese-300gm

Butter-75gm

Icing sugar-150gm

Whipped cream-125gm

Vanilla bean-1/2no

METHOD :

1.Mix butter sugar together until it get soft then add egg one by one after that dissolve red color in the

butter milk. Pour in the mixture ,mix all the dry ingredients together and add with the min mixture bake
it 180c for 25 min.

2.Boil raspberry with the sugar & glucose on a pan .cook it nicely then add pectin with little bit of caster
sugar cook it nicely.

3.Put sugar and water in a pan cook it till 119dregree temperature add roasted nuts make it caramel and
after that grind it .
4.Mix cheese cream and icing sugar nicely after that put butter when it come soft creamy texture add
whip cream.

5.Take cake ring put red velvet sponge ,spared cheese frosting upon of it and put raspberry compote
and spread it, again make layer with the red velvet sponge spread cheese frosting and spread praline
again layer with the red velvet sponge & spread cheese cream .keep it in deep freeze for 24hrs and
demold it and serve to the guest.