Luv you berry much

Luv you berry much

FOR BEDAZZLING DESSERTS Transform à la minute servings into next-level creations. And add innovating showstoppers to your menu in a heartbeat. 
Niveau:
Facile
Rendement:
15 plated desserts

Raspberry crémeux balls (10g per portion)

Ingrédients: Raspberry crémeux balls (10g per portion)

  • 16 g
    35% de crème
  • 25 g
    purée de framboise
  • 2 g
    beurre liquide
  • 2 g
    glucose DE 40

Préparation: Raspberry crémeux balls (10g per portion)

Boil together.

Ingrédients: Raspberry crémeux balls (10g per portion)

  • 13 g
    jaunes d'œufs (pré-mélangés)
  • 6 g
    sucre

Préparation: Raspberry crémeux balls (10g per portion)

Mix and add. Cook like an anglaise to 82°C.

Ingrédients: Raspberry crémeux balls (10g per portion)

  • 49 g
    Callebaut ® Recette de chocolat au rubis belge le plus fin N°RB1 (CHR-R35RB1)
  • 2 g
    Butter 82% fat
  • 6 g
    masse de gélatine

Préparation: Raspberry crémeux balls (10g per portion)

Mix into anglaise until homogenous. 

Pour into silicone ball shaped moulds. Freeze overnight, demould and store in freezer.

Ruby chocolate mousse (40g per portion)

Ingrédients: Ruby chocolate mousse (40g per portion)

  • 181 g
    purée de framboise
  • 45 g
    purée de kalamansi

Préparation: Ruby chocolate mousse (40g per portion)

Warm to 40°C. 

Ingrédients: Ruby chocolate mousse (40g per portion)

  • 45 g
    Callebaut ® Recette de chocolat au rubis belge le plus fin N°RB1 (CHR-R35RB1)
  • 36 g
    masse de gélatine

Préparation: Ruby chocolate mousse (40g per portion)

Mix and melt to 35°C. Add and mix well. 

Ingrédients: Ruby chocolate mousse (40g per portion)

  • 32 g
    blanc d'œuf
  • 16 g
    dextrose
  • 19 g
    poudre de glucose

Préparation: Ruby chocolate mousse (40g per portion)

Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture

Ingrédients: Ruby chocolate mousse (40g per portion)

  • 226 g
    crème fouettée 35

Préparation: Ruby chocolate mousse (40g per portion)

Add and let set in fridge for 30 mins.

Finishing & decorations

Ingrédients: Finishing & decorations

  • 2
    CHR-CM-21750
  • groseilles lyophilisées
  • barbe à papa

Préparation: Finishing & decorations

Use one dome for the base. Pipe in ruby chocolate mousse and insert ruby crémeux ball. Cut out circle from second dome and place on top of base. Decorate hole with redcurrant.

Place on cotton candy.

Tip: When making pastries, use ruby decorations fresh & serve within 24 hours