Javarouge PIDY




Square baking frame (10 cm height on 40 cm width)


  • 1 Pidy sponge sheet Raspberry
  • 80g Ruby chocolate
  • 1 egg
  • 100 ml of full fat cream
  • melt the Ruby chocolate au bain-marie
  • separate the egg yolks
  • whip the egg yolks and whip up the egg whites
  • whip the cream and put it in the refrigerator
  • mix the Ruby chocolate and the cream
  • gently incorporate the egg yolks with a spatula
  • let cool down in the refrigerator
  • build up in layers of your choice in a frame
  • put the Javarouge in the freezer for a few minutes
  • remove the Javarouge from the frame and divide into portions
  • garnish to your desire