FOR BEDAZZLING DESSERTS Transform à la minute servings into next-level creations. And add innovating showstoppers to your menu in a heartbeat.FOR BEDAZZLING DESSERTS Transform à la minute servings into next-level creations. And add innovating showstoppers to your menu in a heartbeat.FOR BEDAZZLING DESSERTS Transform à la minute servings into next-level creations. And add innovating showstoppers to you...
Enthält:3 Komponenten
Raspberry crémeux balls (10g per portion)
Zutaten: Raspberry crémeux balls (10g per portion)
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16 g35 % Sahne
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25 gHimbeerpüree
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2 gLimettenpüree
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2 gGlukose DE 40
Zubereitung: Raspberry crémeux balls (10g per portion)
Boil together.
Zutaten: Raspberry crémeux balls (10g per portion)
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13 gEigelb (vorgemischt)
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6 gZucker
Zubereitung: Raspberry crémeux balls (10g per portion)
Mix and add. Cook like an anglaise to 82°C.
Zutaten: Raspberry crémeux balls (10g per portion)
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49 gCallebaut ® Feinste belgische Rubinschokolade, Rezept Nr. RB1 (CHR-R35RB1)
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2 gButter 82%MG
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6 gGelatinemasse
Zubereitung: 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)
Zutaten: Ruby chocolate mousse (40g per portion)
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181 gHimbeerpüree
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45 gKalamansi-Püree
Zubereitung: Ruby chocolate mousse (40g per portion)
Warm to 40°C.
Zutaten: Ruby chocolate mousse (40g per portion)
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45 gCallebaut ® Feinste belgische Rubinschokolade, Rezept Nr. RB1 (CHR-R35RB1)
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36 gGelatinemasse
Zubereitung: Ruby chocolate mousse (40g per portion)
Mix and melt to 35°C. Add and mix well.
Zutaten: Ruby chocolate mousse (40g per portion)
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32 gEiweiß
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16 gTraubenzucker
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19 gGlukosepulver
Zubereitung: Ruby chocolate mousse (40g per portion)
Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture
Zutaten: Ruby chocolate mousse (40g per portion)
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226 gSchlagsahne 35%
Zubereitung: Ruby chocolate mousse (40g per portion)
Add and let set in fridge for 30 mins.
Finishing & decorations
Zutaten: Finishing & decorations
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2CHR-CM-21750
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gefriergetrocknete Johannisbeeren
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Zuckerwatte
Zubereitung: 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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