Raspberry - caramel
- Level:
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Chocolate sorbet
Ingredients: Chocolate sorbet
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2.3 lbwater
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4.8 ozsugar
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2.6 ozinvert sugar
Preparation: Chocolate sorbet
Bring to the boil together and leave to cool.
Then transfer the mixture into the Pacojet or ice cream machine and churn into sorbet.
Caramel
Ingredients: Caramel
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9.9 ozsugar
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4.6 ozcream
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7.1 ozsalted butter
Preparation: Caramel
Heat the sugar until you obtain a caramel with the desired colour. Quench the caramel with the cream. Mix in the diced butter.
Raspberry gel
Ingredients: Raspberry gel
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2.2 lbraspberry coulis
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12.3 ozsugar syrup (50/50)
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0.5 ozagar
Preparation: Raspberry gel
Mix everything and bring to the boil.
Pour into a wide tray and leave to set in the fridge.
Blend into a smooth gel and season with lemon juice.
Java crémeux
Ingredients: Java crémeux
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3.5 ozsorbitol
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2.0 lbcream
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0.2 ozagar
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1.8 ozwater
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1.8 ozglucose
Preparation: Java crémeux
Mix everything and bring to the boil.
Ingredients: Java crémeux
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0.2 ozgelatin
Preparation: Java crémeux
Pour the cream over the chocolate-gelatin mixture. Homogenise with the stick blender.
Pour out on a tray (Gastronorm plate).
Leave to set.
Cut out rings of the desired size.
Streuzel
Ingredients: Streuzel
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3.5 ozbutter stored at ambient temperature
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3.5 ozalmond powder
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3.5 ozcaster sugar
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15.4 grsalt
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3.2 ozflour
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0.5 ozCP
Preparation: Streuzel
Mix and bake at 165°C (15 min).
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