Project C Project C
recept image


Small egg white domes with raspberry and Ruby chocolate on crumbly shortbread 

For 30 pieces | Preparation: 4 hours - Cooking time: 30 minutes 


Additional kitchen equipment


For the shortbread 
125g butter 
90g icing sugar 
30g almond powder 
1 egg 
250g flour 

For the jelly 
1/2 l raspberry coulis 
100g Ruby chocolate 
4g agar-agar 

For the domes 
350g caster sugar 
110g water 
100g egg white 
2 gelatine leaves 

1kg Ruby chocolate 
30g dried cranberries 

Additional kitchen equipment

food processor with K-beater and whisk 
2 round pastry cutters (diameter only a couple of millimeters apart) 
baking parchment 
cling film 
sugar thermometer 
piping bag 


You start making the shortbread. Add the butter, the icing sugar and the almond powder in the food processor bowl and beat together with the K-beater. Add the egg as well and continue beating. Stir in the flour as the final ingredient. 


When all the ingredients are combined well and you are left with a smooth dough, divide it into smaller batches and leave to chill in the fridge (minimum 2 hours). Roll out the dough until it is 2 to 4 mm thick and cut out circles using the larger of the two pastry cutters. Place the circles on a lined baking tray and bake in the oven at 200C until pale golden-brown. 


The time in the oven depends on the thickness of the dough: 6 to 7 minutes for 2mm, 8 to 9 minutes for 4mm. Leave to cool. 


Pour the raspberry coulis in a saucepan and bring to the boil with the agar-agar while you stir constantly. Take off the heat and stir in the Ruby chocolate. Keep stirring until the chocolate is completely melted. 


Line the inside of a dish with cling film and tip in the raspberry mixture. Aim for a half-centimetre layer. Put the dish in the fridge and leave to set. Once the jelly has set, cut out circles, using the smaller of the two pastry cutters. Put a circle of the rasberry- Ruby jelly on top of every shortbread circle. 


Now for the egg white domes. Soak the gelatine leaves in some cold water. Put the water with the sugar in a saucepan and bring to the boil at a precise 118C. Check this with the sugar thermom-eter. Firmly whisk the egg whites in the food processor. Slowly pour the hot sugar syrup in with the egg whites. Squeeze out the gelatine and let it dissolve in the warm egg whites. Continue whisking until the mixture has reached room temperature. 


Fill a piping bag with the egg white foam and pipe small domes on the raspberry jelly circles on top of the shortbread. Leave these to dry out at room temperature for at least 4 hours. Do not put these in the fridge. 


Melt the Ruby chocolate in a bain-marie and temper the chocolate. Immerse every dome into the chocolate, take out, flick off any excess chocolate, transfer onto a piece of baking parchment, sprinkle with the dried cranberries and leave the chocolate to harden.