Raspberry Inspiration, bergamot and hazelnut mousse cake

1. Preheat the oven to 160°C, convection mode. Line a baking tray with a 18x18 cm stainless frame, greased and covered with parchment paper.
2. To make the Beurre Noisette, boil the butter in a saucepan until it becomes a golden-brown colour. When it is ready, you should also notice a nutty aroma. Strain through a cheese cloth into a bowl and cool to 50 ̊C.
3. Combine the icing sugar, hazelnut flour, whole wheat flour and bergamot zest in a bowl. Add the egg white and bergamot juice and whisk together by hand.
4. Finally add the Beurre Noisette and continue to mix with a whisk until fully incorporated.
5. Transfer the mixture into the frame and bake for approximately 30 min. Set aside to cool down.
6. Cut the financier at 1,5 cm thickness with a serrated knife, then cut it with a 15 cm stainless ring. Cover with clingfilm and put in the fridge.

Hazelnut crumble

1. Preheat the oven to 170°C, convection mode. Line a baking tray with silicone baking mat.
2. Place all the ingredients into the bowl of a stand mixer fitted with a paddle attachment and work until mix resembles fine breadcrumbs.
3. Spread over the baking tray and bake for 8-10 minuti or until golden brown. Once cool, weigh out 40g for this recipe and store in an airtight container until you are ready to use it. You can store any leftover crumble in an airtight container.

Hazelnut praline paste croustillant

1. Melt the chocolate to 45°C and combine with the hazelnut praline paste. Add in the crumble and break up any large chunks. Ensure the crumble is well coated.
2. Spread the crunch on top of the financier with a palette knife about 2-3 mm thick. Store in the freezer.

Bergamot crémeux

1. Soak the gelatine sheets in a bowl of cold water.
2. Heat the bergamot juice in a saucepan without boiling. Place the eggs, sugar and bergamots zest into a bowl and while stirring constantly with a fine whisk, slowly pour the hot bergamot juice into the eggs. Mix well and return to the same saucepan. Place back on the heat and cook to a light anglaise, bringing it to approximately 85 ̊C, stirring constantly with a rubber spatula.
3. Strain the cream into a measuring cup and add the drained gelatin sheets. Mix with a hand blender, then cover with clingfilm pressed on top of the crémeux and let cool down to 35-40°C.
4. Incorporate little by little the butter, mixing constantly with the hand blender to obtain a velvety, smooth cream. Transfer the crémeux into a disposable piping bag.
5. Place the financier with the croustillant on top inside at 15cm stainless ring lined with a strip of acetate collar. Pipe 95g of the crémeux over the croustillant and put in the freezer for 1h.
6. Fill the quenelle shaped moulds with the leftover crémeux and freeze for 1h.

Raspberry mousse

1. Soak the gelatin sheets in cold water. Melt the Raspberry Inspiration couverture to 45°C and heat the raspberry puree without boiling. Add the gelatin sheets to the raspberry puree.
2. Pour the raspberry puree over the melted couverture, in three times, stirring with a spatula just to obtain a velvety, glossy cream.
3. Pour the cream into a measuring cup or mixing glass and mix with the hand blender to obtain the best and most silky smooth consistency. Pour the cream in a bowl and cool down to 35-40°C.
4. Semi-whip the heavy cream and fold it into the lukewarm raspberry cream.
5. Transfer the mousse to a disposable piping bag and cut a tip off the end. Pipe the mousse halfway into the  Eclipse silicone mould (18cm wide). Carefully insert the frozen financier-croustillant-crémeux into the centre of the mould and press gently down. Remove any excess mousse with a palette knife. Freeze for at least 2h.

Raspberry Inspiration chocolate velvet coating

1. Before starting, it's important to get a cabin to protect surfaces from the chocolate spray. You can buy it online or use a cardboard box/plastic panels.
2. Melt together the Raspberry Inspiration couverture and the cocoa butter to 45°C.
3. Strain the mixture into the spray gun container.
4. Place the frozen cake on a cooling rack inside the cabin and cover with the spray in a thin and uniform layer.
5. Place the cake on a plate and put in the fridge to defrost.

Ivoire white chocolate velvet coating (for the bergamot crémeux quenelles)

1. Before starting, it's important to get a cabin to protect surfaces from the chocolate spray. You can buy it online or use a cardboard box/plastic panels.
2. Melt together the white chocolate couverture and the cocoa butter to 45°C.
3. Strain the mixture into the spray gun container.
4. Place the frozen quenelles on a cooling rack inside the cabin and cover with the spray in a thin and uniform layer.
5. Place the quenelles in the middle of the cake and put in the fridge to defrost.

Assembly and decoration

Decorate with tempered Ivoire white chocolate plaquettes, white chocolate crispy pearls, fresh raspberries and pansy flowers.