Raspberry Flan with White Chocolate Elegance
Indulge in this luxurious Raspberry Flan with White Chocolate Elegance, a delightful dessert that blends the tartness of raspberries with creamy white chocolate in a velvety flan base. Perfect for special occasions or a treat-yourself moment, this sophisticated dessert will impress your guests with its stunning presentation and exquisite flavors.
10-12
Servings
N/A
Calories
14
Ingredients
Ingredients
Eggs
2
Butter
200g (cold)
Cake Flour
450g
Sugar
160g
Cream Cheese
250g (softened)
Icing Sugar (for Filling)
100g
Thickened Cream (for Filling)
250ml
Fresh Raspberries (for Filling)
200g (pureed)
Gelatin
1 tablespoon
Boiling Water
1/4 cup
Fresh Raspberries (for Topping)
150g (pureed)
Thickened Cream (for Topping)
350ml
Icing Sugar (for Topping)
2 tablespoons
White Chocolate Chips
56g (melted)
Instructions
1
Preheat your oven to 180°C (350°F).
2
FOR THE BASE: In a food processor, blend the cake flour and cold butter until you achieve a sandy texture.
3
Add eggs and sugar to the mixture and pulse until a dough forms.
4
Remove the dough, knead briefly, wrap in plastic, and chill in the refrigerator for 30 minutes.
5
Roll out the chilled dough to fit a 25 x 4 cm pie dish, trimming the edges. Prick the bottom and sides with a fork.
6
Bake in preheated oven for about 35 minutes or until the crust is golden. If browning too quickly, cover with aluminum foil. Allow to cool completely.
7
FOR THE FILLING: Using an electric mixer, blend softened cream cheese and icing sugar until smooth. Gradually add thickened cream and beat until the mixture is thick.
8
Incorporate the raspberry puree into the cream cheese mixture.
9
Dissolve gelatine in boiling water, stirring until fully dissolved. Let it cool slightly, then mix into the raspberry filling.
10
Pour the filling into the cooled pastry base and refrigerate until set, a minimum of 6 hours. For best results, wait at least 4 hours before adding the topping.
11
FOR THE TOPPING: Reserve 2 tablespoons of cream out of the 350 ml.
12
Whip the remaining cream with icing sugar until soft peaks form.
13
In a heatproof bowl over simmering water, melt the white chocolate until smooth. Remove from heat, allow it to cool slightly, and stir in the reserved 2 tablespoons of cream until smooth.
14
Fold the melted chocolate into the whipped cream, mixing until thick and firm.
15
TO ASSEMBLE: Spread the raspberry puree over the set filling evenly.
16
Pipe or spoon the white chocolate cream around the edge of the flan.
17
Decorate with fresh raspberries or edible flowers as desired. Keep refrigerated until ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Raspberry Flan with White Chocolate Elegance?
It is a luxurious dessert that blends the tartness of raspberries with creamy white chocolate in a velvety flan base, perfect for special occasions.
What ingredients are needed for the crust?
You will need 450g cake flour, 200g cold butter, 2 eggs, and 160g sugar.
How do I achieve the correct texture for the base?
Blend the cake flour and cold butter in a food processor until you achieve a sandy texture before adding eggs and sugar.
How long should the dough be chilled?
The dough should be wrapped in plastic and chilled in the refrigerator for 30 minutes.
What size pie dish is required for this recipe?
A 25 x 4 cm pie dish is recommended for this flan.
At what temperature should the oven be preheated?
Preheat your oven to 180°C or 350°F.
How long does the pastry base need to bake?
Bake the crust for about 35 minutes or until it is golden.
What should I do if the crust browns too quickly?
If the crust is browning too fast, cover it with aluminum foil while it finishes baking.
What are the main components of the filling?
The filling includes softened cream cheese, icing sugar, thickened cream, raspberry puree, and gelatin.
How do I prepare the cream cheese for the filling?
Ensure the cream cheese is softened and blend it with icing sugar using an electric mixer until smooth.
How do I incorporate the raspberries into the filling?
Mix 200g of pureed fresh raspberries into the cream cheese and thickened cream mixture.
How do I dissolve the gelatin correctly?
Dissolve 1 tablespoon of gelatin in 1/4 cup of boiling water, stirring until it is fully clear.
When should I add the gelatin to the filling?
Let the dissolved gelatin cool slightly, then mix it into the raspberry filling before pouring it into the base.
How long does the flan need to set in the refrigerator?
The filling must refrigerate for a minimum of 6 hours to set properly.
Can I add the topping immediately after the filling?
No, for best results, wait at least 4 hours after pouring the filling before adding the topping.
How much thickened cream is needed for the topping?
You will need 350ml of thickened cream for the topping.
Why do I need to reserve 2 tablespoons of cream for the topping?
The reserved cream is stirred into the melted white chocolate to ensure a smooth consistency before folding it into the whipped cream.
How should the white chocolate be melted?
Melt 56g of white chocolate chips in a heatproof bowl over simmering water.
How do I finish the white chocolate cream topping?
Fold the melted white chocolate mixture into whipped cream that has been beaten with icing sugar until soft peaks form.
How is the flan assembled?
Spread raspberry puree over the set filling, then pipe or spoon the white chocolate cream around the edge.
What can I use for decoration?
Decorate with fresh raspberries or edible flowers as desired.
How many people does this recipe serve?
This recipe provides approximately 10 to 12 servings.
Should the butter be cold or softened for the crust?
The butter should be cold to create the proper sandy texture for the pastry base.
What type of flour is best for this recipe?
Cake flour is used to ensure a delicate and tender crust.
How much white chocolate is required?
The recipe calls for 56g of white chocolate chips.
Is it necessary to prick the dough before baking?
Yes, prick the bottom and sides with a fork to prevent the dough from puffing up during baking.
How much sugar is used in the crust?
160g of sugar is used for the pastry base.
How much icing sugar is needed for the topping?
You will need 2 tablespoons of icing sugar for the topping cream.
Does the raspberry puree go on the bottom or top of the filling?
Puree is mixed into the filling, and a separate portion of pureed raspberries is spread over the set filling before adding the topping.
How should the final dessert be stored?
The Raspberry Flan must be kept refrigerated until it is ready to be served.