Raspberry and granola heart
- Level:
-
Difficult
Granola Base
Ingredients: Granola Base
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3.5 ozbutter
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3.5 ozbrown sugar
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0.4 ozflour
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3.5 ozalmond powder
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1.8 ozrolled oats
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1.8 ozalmond flakes
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2.1 ozsunflower seeds
Preparation: Granola Base
Mix together and bake at ± 160°C for 20 mins.
Raspberry cream
Ingredients: Raspberry cream
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1.6 ozsugar
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0.1 ozice cream stabiliser
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1.6 ozegg yolks
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0.2 ozNH pectin
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10.6 ozraspberry puree
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1.1 ozcalamondin
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2.5 ozdairy butter
Preparation: Raspberry cream
Mix together sugar, stabilizer and pectin NH. Add mixture to purees and egg yolks and cook to 85°C.
Cool to 40°C, add butter and mix well.
Callebaut® Gold Mousse
Ingredients: Callebaut® Gold Mousse
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0.7 ozlime puree
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0.4 ozglucose
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3.5 ozcream
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0.8 ozgelatin mass
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9.5 ozwhipped cream
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0.5 ozNCB-HD706
Preparation: Callebaut® Gold Mousse
Boil cream, glucose and puree. Pour it over gelatine and chocolate. Mix well. Add whipped cream at 40°C.
Callebaut® Gold Glazing
Ingredients: Callebaut® Gold Glazing
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6.3 ozsugar
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6.3 ozglucose
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3.2 ozwater
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0.1 ozIBC gold powder
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4.2 ozsweetened concentrated milk
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2.8 ozgelatin mass
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3.5 ozmirror glaze
Preparation: Callebaut® Gold Glazing
Boil sugar, water and glucose to 105°C. Pour over rest of ingredients. Mix well.
Use at 40°C.
Chocolate biscuit
Ingredients: Chocolate biscuit
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10.4 ozegg white
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9.5 ozsugar
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6.9 ozegg yolks
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3.1 ozcocoa powder
Preparation: Chocolate biscuit
Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.
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