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:
Fácil
Rendimento:
15 plated desserts

Raspberry crémeux balls (10g per portion)

Ingredientes: Raspberry crémeux balls (10g per portion)

  • 0.6 oz
    35% creme
  • 0.9 oz
    puré de framboesa
  • 0.1 oz
    purê de limão
  • 0.1 oz
    glicose DE 40

Modo de Preparo: Raspberry crémeux balls (10g per portion)

Boil together.

Ingredientes: Raspberry crémeux balls (10g per portion)

  • 0.5 oz
    gemas de ovo (pré-misturadas)
  • 0.2 oz
    açúcar

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)

  • 1.7 oz
    Callebaut ® A melhor receita de chocolate rubi belga N°RB1 (CHR-R35RB1)
  • 0.1 oz
    manteiga 82%MG
  • 0.2 oz
    massa 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)

  • 6.4 oz
    puré de framboesa
  • 1.6 oz
    purê de kalamansi

Modo de Preparo: Ruby chocolate mousse (40g per portion)

Warm to 40°C. 

Ingredientes: Ruby chocolate mousse (40g per portion)

  • 1.6 oz
    Callebaut ® A melhor receita de chocolate rubi belga N°RB1 (CHR-R35RB1)
  • 1.3 oz
    massa 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)

  • 1.1 oz
    claras de ovo
  • 0.6 oz
    dextrose
  • 0.7 oz
    glicose 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)

  • 8.0 oz
    natas 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

  • 2
    CHR-CM-21750
  • groselhas liofilizadas
  • 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