Ingredients

For the raspberry and rose sponge:

• 190g whole eggs
• 75g egg yolk
• 10g rosewater
• 75g fresh raspberries
• 60g caster sugar
• 100g all-purpose flour
• 50g caster sugar
• 150g egg whites

For the raspberry and rose gelee:

• 175g Raspberry puree
• 25g Rosewater
• 75g Stock syrup (50% water, 50% sugar)
• 30g Caster sugar
• 8g Pectin NH

For the pistachio bavarois:

• 10g bronze gelatine sheets
• 330g double cream
• 75g pistachio praline
• 130g egg yolk
• 35g caster sugar
• 330g double cream, lightly whipped

Tools

• Cooking Chef XL

Method

For the raspberry and rose sponge:

1. Use your Kenwood stand mixer to make a French meringue with the 50g caster sugar & 150g egg whites and once stiff peaks have formed, leave to one side.
2. Again use your mixer fit with the K paddle attachment and combine & whisk the whole eggs, egg yolk, rosewater, fresh raspberries & 60g caster sugar until incorporated.
3. Now, sieve the all-purpose flour into the bowl and fold it by hand to incorporate.
4. Fold the meringue into the bowl in stages until all has been added. Spread onto a prepared baking tray and bake at 160 degrees Celsius for around 18-20 minutes until slightly golden, before removing from the oven and allowing to cool fully before portioning.

For the raspberry and rose gelee:

1. In a small bowl, whisk together the caster sugar & pectin.
2. Heat the stock syrup, rosewater & raspberry puree until simmering.
3. Add in the sugar/pectin and whisk to combine whilst increasing the temperature.
4. Once boiling, remove the heat and pour into your chosen insert moulds. Allow to set slightly at room temperature before transferring to the fridge to set fully.
5. Demould and store until they are needed to build the gateaux.

For the pistachio bavarois:

1. Soak the gelatine sheets until soft. Strain away the excess water and leave it to one side.
2. In a pan, combine the 330g double cream, pistachio praline, egg yolk & caster sugar and cook over medium heat until thickened.
3. Remove from the heat and stir in the gelatine sheets until dissolved before allowing to cool to 40 degrees Celsius.
4. Fold through the lightly whipped cream and transfer into a piping bag, ready to use when required.

To assemble:

1. I created this gateau. I used the Pavoni' Romance' mould designed by Antonio Bachour.
2. Ensure your mould is freshly cleaned to avoid any contaminants entering your gateaux, and begin by filling each cavity halfway with the pistachio bavarois.
3. Next, insert one of your raspberry & rose gelee inserts before applying another layer of the bavarois until each cavity is almost full.
4. Complete with a piece of the raspberry & rose sponge and remove any excess glaze from the surface of the mould with a palette knife before placing it in the freezer to set fully before demoulding. Please don't attempt to demould until they're frozen solid otherwise. You risk damaging the delicate details this mould creates.
5. Line your gateaux on a work surface before applying even layers of 'red velvet spray' in a controlled manner until all have been coated. This cocoa butter spray can be purchased from specialists like H&B ingredients within the UK.
6. Transfer onto your chosen serving plaque and allow to defrost before serving.

Chef's Notes:

1. This is a great recipe to use with your Kenwood Cooking Chef XL induction capabilities.