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Corman Artisan

Baker-Pastry chef

The Droplets

Recipe for 20 pieces

Genoise sponge

200 g eggs
125 g sugar
125 g flour (T55)
  • Heat the eggs and sugar to 40 °C and whip together until they cool down. Add the sifted flour.
  • Spread out onto a baking sheet and bake at 180 °C for 10 minutes.
  • Cut out 5 cm discs.

Raspberry mousse

280 g raspberry puree
56 g gelatin mass
30 g sugar
320 g Sculpture 31 % fat
  • Melt the gelatin mass and pour it over the raspberry purée and the sugar.
  • Then, mix it together with the 320 g Sculpture, previously whipped to soft peaks. 


20  Demarle Flexipan® moulds (ref01208)
60  frozen raspberries
60  frozen blueberries
  • For 30 g of the raspberry mousse into the half-spheres.
  • Insert 3 frozen raspberries and 3 frozen blueberries, then insert the genoise sponge disc.
  • Put in the freezer.


500 g Sculpture 31 % fat
35 g sugar
3-10 g finely crushed raspberries
  • Whip Sculpture until soft and supple. Dip the half-spheres into the container using a wooden skewer.
  • Sprinkle with finely crushed raspberries.

Corman'products of the recipe

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