Ruby Corne de Gazelle
- Level:
-
Easy
Ganache Ruby Raspberry
Ingredients: Ganache Ruby Raspberry
-
200 g35% cream
-
200 graspberry puree
-
5 ggelatin
Preparation: Ganache Ruby Raspberry
Warm the cream with the raspberry puree.
Pour over the Ruby Chocolate and the gelatin, then mix.
Put the mixture in a silicone mould with a gazelle horn shape.
Place in the freezer.
Almond filling
Ingredients: Almond filling
-
500 galmond paste 65%
-
25 gorange blossom water
-
1 piece(s)lemon zest
Preparation: Almond filling
In a bowl, add the almond paste, orange blossom water and lemon zest.
Mix everything together and then refrigerate for one hour.
Roll out the almond paste and coat the ganache completely.
Dip in Ruby Chocolate, leave to crystallize and with a cornet make Ruby chocolate strips on the gazelle horn.
Finish with a sprakling powder.
Comments