Raspberry, beetroot and chocolate [petits gâteaux] from Pâtisserie Made Simple: The Art of Petits Gâteaux (page 41) by Maxine Scheckter

  • caster sugar
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  • gelatine sheets
  • Show all ingredients...
  • Serves : 20 gâteaux

  • EYB Comments

    Can substitute apple and beetroot juice for beetroot juice, and other micro herbs or edible flowers for the micro coriander. You may use the Chocolate cake recipe on p. 239, and the Raspberry compote recipe on p. 240. Recipe calls for freezing various components during preparation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute apple and beetroot juice for beetroot juice, and other micro herbs or edible flowers for the micro coriander. You may use the Chocolate cake recipe on p. 239, and the Raspberry compote recipe on p. 240. Recipe calls for freezing various components during preparation.

  • Jane on April 21, 2025

    This was so good and not difficult to make. A base of chocolate cake (I made it gluten-free) then a thin layer of a fresh raspberry compote (which is also used to fill some of the topping raspberries), and then a beet mousse. I used a mixed beet juice, with carrot, apple, beet and kale, so the beet flavor wasn't very pronounced. I'd be interested to make it with freshly juiced beets. A very pretty and tasty dessert.

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