Raspberry crémeux with yuzu gel and vanilla sablé

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A bright pink just set raspberry crémeux (a thicker, less aerated mousse) is encased in white chocolate for this knockout dessert from Stuart Collins. Resting on a buttery sablé biscuit and topped with dots of yuzu gel, sorrel leaves and edible blossom, it's a test of your patisserie skills that's well worth the effort.

Stuart uses a chocolate sprayer to get the mottled effect on the crémeux, but you can simply coat it with regular white chocolate at home.

First published in 2021




Raspberry crémeux

White chocolate

Yuzu gel

  • 100ml of yuzu juice
  • 150ml of sugar syrup
  • agar agar, as needed (no more than 2.5g)


To garnish


  • 7cm diameter doughnut-shaped moulds
  • 8cm cutter
  • Blender
  • Thermometer


To make the raspberry crémeux, begin by heating the raspberry purée in a pan. In a separate bowl, whisk together the eggs, egg yolks and sugar, then pour a little of the warm raspberry purée into the mixture to temper. Stir the entire egg mixture into the warm purée, then continue to cook over a low heat, stirring, until thick enough to coat the back of a spoon. Remove from the heat
Squeeze the gelatine leaves to drain, then stir them into the warm raspberry mixture until dissolved. Pass the mixture through a fine sieve or chinois into a clean bowl, then vigorously whisk in the butter until emulsified. Pour the mixture into 8cm doughnut moulds, then place in the freezer for at least 2 hours
  • 1 1/2 gelatine leaves, soaked in cold water for 10 minutes to soften
  • 80g of unsalted butter, softened
Prepare the sable biscuits by sifting the flour and salt into a mixing bowl. Mix in the butter using your fingertips until the mixture resembles fine grains of sand. Using a sharp knife, split and scrape the seeds from the vanilla pod into the mixture along with the icing sugar and egg yolks. Mix the ingredients together until a dough forms, then form into a disc, wrap in cling film and leave to chill in the fridge for two hours
To make the yuzu gel, add the sugar syrup to the yuzu juice according to taste – start by adding 100ml of sugar syrup then work up until you’re happy with the balance of sweet and sour. Weigh the resulting amount of liquid, then using a 100:1 ratio whisk in the agar agar (for example, if you have 200ml of liquid, use 2g of agar agar). Allow the mixture to rest for 10 minutes, then gently bring it to the boil while whisking continuously. As soon as it comes to the boil, immediately transfer to a container and chill in the fridge. Once chilled and set, blitz the yuzu gel in a blender until smooth, then transfer to a squeezy bottle. Reserve in the fridge until needed
  • 100ml of yuzu juice
  • 150ml of sugar syrup
  • agar agar, as needed (no more than 2.5g)
Once the sable dough has rested for 2 hours, preheat an oven to 150°C/gas mark 2. Unwrap the dough and roll out to around 5mm thick on a work surface dusted with flour. Cut out 6 circles using a 7cm cutter, then transfer to a non-stick baking mat or tray. Bake for 16-20 minutes, until golden, then leave to cool. Store in an airtight container until needed
For the white chocolate, Stuart uses a chocolate sprayer to get the textured effect, but if you don’t have one at home you can just coat the crémeux with the mixture. Gently warm the white chocolate and cocoa butter in a heatproof bowl set over a pan of simmering water until melted, stirring well (using a hand blender if you have one) to ensure the 2 ingredients are completely combined. Leave the chocolate to cool to 37°C
Take the frozen crémeux out of the freezer and turn out of the moulds onto a wire rack. If using a chocolate sprayer, transfer the melted chocolate into it and spray the crémeux all over; otherwise, simply pour the melted chocolate over them. Return to the freezer to set (at least 30 minutes)
To serve, remove the crémeux from the freezer for around 20 minutes before serving. Place a sable biscuit in the centre of each plate and top with a crémeux. Pipe dots of yuzu gel onto each crémeux and garnish with the sorrel and edible flowers
First published in 2021

After working with the likes of Gary Rhodes, Michael Caines and Gordon Ramsay, Stuart Collins set out on his own to open Docket No. 33, a small but perfectly formed restaurant in the beautiful town of Whitchurch in Shropshire.

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