Louis Boeglin; Thick Raspberry Coulis Gel
This is one recipe for Louis Boeglin's entremet, with flowers! So cute.
SO, to make the little biscuit toppers in a silicone mould you will need to premake a batch of the Chocolate Custard Ganache which goes into the moulds first.
Then you add the Thick Raspberry Coulis gel and a few cut up raspberries, before finishing with more of the Chocolate Custard Ganache. You can then set these in the freezer until you are ready to assemble the Entremet.
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