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.
- Nível:
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Fácil
- Rendimento:
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15 plated desserts
Raspberry crémeux balls (10g per portion)
Ingredientes: Raspberry crémeux balls (10g per portion)
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16 g35% creme
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25 gpuré de framboesa
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2 gpurê de limão
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2 gglicose DE 40
Modo de Preparo: Raspberry crémeux balls (10g per portion)
Boil together.
Ingredientes: Raspberry crémeux balls (10g per portion)
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13 ggemas de ovo (pré-misturadas)
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6 gaçúcar
Modo de Preparo: Raspberry crémeux balls (10g per portion)
Mix and add. Cook like an anglaise to 82°C.
Ingredientes: Raspberry crémeux balls (10g per portion)
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49 gCallebaut ® A melhor receita de chocolate rubi belga N°RB1 (CHR-R35RB1)
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2 gmanteiga 82%MG
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6 gmassa de gelatina
Modo de Preparo: 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)
Ingredientes: Ruby chocolate mousse (40g per portion)
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181 gpuré de framboesa
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45 gpurê de kalamansi
Modo de Preparo: Ruby chocolate mousse (40g per portion)
Warm to 40°C.
Ingredientes: Ruby chocolate mousse (40g per portion)
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45 gCallebaut ® A melhor receita de chocolate rubi belga N°RB1 (CHR-R35RB1)
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36 gmassa de gelatina
Modo de Preparo: Ruby chocolate mousse (40g per portion)
Mix and melt to 35°C. Add and mix well.
Ingredientes: Ruby chocolate mousse (40g per portion)
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32 gclaras de ovo
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16 gdextrose
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19 gglicose em pó
Modo de Preparo: Ruby chocolate mousse (40g per portion)
Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture
Ingredientes: Ruby chocolate mousse (40g per portion)
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226 gnatas batidas 35%
Modo de Preparo: Ruby chocolate mousse (40g per portion)
Add and let set in fridge for 30 mins.
Finishing & decorations
Ingredientes: Finishing & decorations
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2CHR-CM-21750
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groselhas liofilizadas
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algodão doce
Modo de Preparo: 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
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