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...
Contenant : 3 Composants
Raspberry crémeux balls (10g per portion)
Ingrédients: Raspberry crémeux balls (10g per portion)
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0.6 oz35% de crème
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0.9 ozpurée de framboise
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0.1 ozbeurre liquide
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0.1 ozglucose DE 40
Préparation: Raspberry crémeux balls (10g per portion)
Boil together.
Ingrédients: Raspberry crémeux balls (10g per portion)
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0.5 ozjaunes d'œufs (pré-mélangés)
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0.2 ozsucre
Préparation: Raspberry crémeux balls (10g per portion)
Mix and add. Cook like an anglaise to 82°C.
Ingrédients: Raspberry crémeux balls (10g per portion)
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1.7 ozCallebaut ® Recette de chocolat au rubis belge le plus fin N°RB1 (CHR-R35RB1)
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0.1 ozButter 82% fat
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0.2 ozmasse 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)
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6.4 ozpurée de framboise
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1.6 ozpurée de kalamansi
Préparation: Ruby chocolate mousse (40g per portion)
Warm to 40°C.
Ingrédients: Ruby chocolate mousse (40g per portion)
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1.6 ozCallebaut ® Recette de chocolat au rubis belge le plus fin N°RB1 (CHR-R35RB1)
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1.3 ozmasse 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)
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1.1 ozblanc d'œuf
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0.6 ozdextrose
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0.7 ozpoudre 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)
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8.0 ozcrème fouettée 35
Préparation: Ruby chocolate mousse (40g per portion)
Add and let set in fridge for 30 mins.
Finishing & decorations
Ingrédients: Finishing & decorations
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2CHR-CM-21750
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groseilles lyophilisées
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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
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