Medium
Containing: 2 Components
Raspberry Confit
Ingredients: Raspberry Confit
-
375 graspberry puree
-
75 gsugar
-
12 gPectin NH
-
5 ggelatin 200 Bloom
-
30 gwater
Preparation: Raspberry Confit
In a saucepan, heat the
raspberry puree to 40°C then
sprinkle in the mixture of pectin
NH and sugar.
Bring the mixture to the boil for
1 minute then remove from the
heat and add the gelatine mass.
Chocolate Cream
Ingredients: Chocolate Cream
Preparation: Chocolate Cream
Melt the chocolate to 45°C.
Ingredients: Chocolate Cream
-
20 gmilk
Preparation: Chocolate Cream
Boil the milk and make a ganache with the chocolate.
Ingredients: Chocolate Cream
-
216 gCream 35%
Preparation: Chocolate Cream
Half whip the cream and mix with the ganache at 50 C.
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