Is your mouth watering already? Yeah, me too, especially because I've already tasted this goodness. You know what almost is as good as chocolate and raspberries combined? The fact that this was a ready to make kit. Gold Leaf Gourmet has blown the roof off of my usual scramble at the last minute dessert making panic. Let's face it, the holidays and party planning in general can be complete madness and if there's anyway I can provide guests quality food with it made easier, I will. The cost comes in under what it would cost you to buy these individually from a high end delicatessen.
Watch this fun video to see how easy it was to prepare. Make sure to read all the fun details below, how you can save with a code and get a box to you in time for Christmas or any holidays to come.
Let me introduce you to the Raspberry Silk Ganache Kit. It came with the chocolate tart cups, Panna Cotta mix, raspberry mix, Couverture Coins for the ganache, dusting powder, white chocolate painted leaves, and the little gold Croquants. You only have to add in things that need to be extra fresh like the heavy cream, half & half, and raspberries.
After I got everything ready to go, I prepped the raspberries for the bottom of the tart. Using a fork, I broke down the berries to a spreadable consistency.
I placed the tart cups to the side to work on the creamy later to fill in next. Using the detailed instructions included, I brought the half and half to a light simmer, added in the raspberry mixture, then the Panna Cotta. After whisking for about a minute or two, the texture changed to a thicker consistency and was ready to be added to the tart cups. Side note: if you haven't watched the video yet, there is something so mesmerizing about watching all the liquids get poured, trust me!
After allowing the creamy layer to cool in the fridge for about 30-60 minutes (I addressed all my Christmas cards while I waited, double win!), it was time to mix the ganache. This part instantly took me back to the smell of the holidays as a child as you longingly await dessert time with pies, cookies, and pies. To make the ganache, you bring the heavy cream to a boil, then add over top the Couveture Coins to melt down. I stirred for about 2-3 minutes until the texture became velvety smooth, then poured to the cusp of the tart cups.
After allowing the ganache to cool at room temperature until more firm, it was time for my favorite part,..the details. The white chocolate painted leafs, dusted raspberries, and gold croquants were added a top. If you're mouth wasn't watering before, it defintely is now!
Adding the details onto the dessert are just as fun to me as setting up a beautiful tablescape to display the work. I chose a mix of sparkle with a little rustic mixed in to keep it balanced. This set up is perfect for Christmas or New Years, and even adapted for holidays to come.
If you'd like to get a Gold Leaf Gourmet kit on the way to you before Christmas, you have until December 20th to order. Through January 31, 2017, you can use code SHEISBLOG20 for 20% off.
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