Raspberry and granola heart
- Level:
-
Difficult
Granola Base
Ingredients: Granola Base
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100 gbutter
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100 gbrown sugar
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10 gflour
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100 galmond powder
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50 grolled oats
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50 galmond flakes
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60 gsunflower seeds
Preparation: Granola Base
Mix together and bake at ± 160°C for 20 mins.
Raspberry cream
Ingredients: Raspberry cream
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45 gsugar
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2,5 gice cream stabiliser
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45 gegg yolks
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7 gNH pectin
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300 graspberry puree
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30 gcalamondin
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70 gdairy 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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20 glime puree
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12 gglucose
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100 gcream
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22 ggelatin mass
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270 gwhipped cream
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15 gNCB-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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180 gsugar
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180 gglucose
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90 gwater
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2 gIBC gold powder
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120 gsweetened concentrated milk
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80 ggelatin mass
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100 gmirror 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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296 gegg white
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270 gsugar
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196 gegg yolks
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89 gcocoa 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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