Ruby chocolate mousse & cocoa crumble
This recipe combines a few dessert essentials – which together create a full-blast taste experience. The dessert creates a tasty match between the indulgence and crunch of the dark crumble and the fresh and fruity sensation of ruby. Stimulating the entire palate, this dessert will surprise your customers with its lightness and with its bold flavours. Preparing the different components takes some time of course – yet once done, plating goes fast and efficient.
- Level:
-
Medium
Cocoa Crumble
Ingredients: Cocoa Crumble
-
260 galmond powder
-
260 gbrown sugar
-
210 gpastry flour
-
210 gfresh butter
-
2 gsalt
Preparation: Cocoa Crumble
Crumble together in a stand mixer equipped with a flat beater. Spread out on a baking tray lined with baking paper and leave to cool in a refrigerator for 2 hours. Bake at 165°C for 15 to 20 minutes.
Ruby chocolate mousse
Ingredients: Ruby chocolate mousse
-
362 graspberry puree
-
90 gkalamansi puree
Preparation: Ruby chocolate mousse
Warm to 40°C.
Ingredients: Ruby chocolate mousse
-
72 ggelatine mass
Preparation: Ruby chocolate mousse
Mix and melt to 35°C.
Add to purees and mix well.
Ingredients: Ruby chocolate mousse
-
63 gegg whites
-
31 gdextrose
-
38 gglucose powder
Preparation: Ruby chocolate mousse
Whip together. Warm slightly to create
a Swiss meringue. Fold into puree-mixture.
Ingredients: Ruby chocolate mousse
-
452 gwhipped cream 35%
Preparation: Ruby chocolate mousse
Add and use immediately.
Ruby Ice Cream Base
Ingredients: Ruby Ice Cream Base
-
299 gmilk
-
299 gwater
-
45 gyoghurt
Preparation: Ruby Ice Cream Base
Warm to 40°C.
Ingredients: Ruby Ice Cream Base
-
60 gdextrose
-
12 gdried glucose 40DE
-
6 gstabiliser
Preparation: Ruby Ice Cream Base
Add and pasteurise.
Ingredients: Ruby Ice Cream Base
Preparation: Ruby Ice Cream Base
Mix in well. Let cool.
Ingredients: Ruby Ice Cream Base
-
120 graspberry puree
Preparation: Ruby Ice Cream Base
Add cold. Mix again and churn.
Tip: Serve with Callebaut Brésilienne BRES.
Comments