Luv you berry much

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可制作: 15 plated desserts
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. 
包括 : 3 组件
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Raspberry crémeux balls (10g per portion)

配料

  • 0.6 oz
    35%奶油
  • 0.9 oz
    覆盆子果泥
  • 0.1 oz
    酸橙泥
  • 0.1 oz
    葡萄糖DE 40

准备工作

Boil together.

配料

  • 0.5 oz
    蛋黄（预混合）
  • 0.2 oz
    糖

准备工作

Mix and add. Cook like an anglaise to 82°C.

配料

  • 1.7 oz
    Callebaut ® 优质比利时红宝石巧克力配方 N°RB1 (CHR-R35RB1)
  • 0.1 oz
    Butter 82% fat
  • 0.2 oz
    明胶块

准备工作

Mix into anglaise until homogenous. 

Pour into silicone ball shaped moulds. Freeze overnight, demould and store in freezer.

Ruby chocolate mousse (40g per portion)

配料

  • 6.4 oz
    覆盆子果泥
  • 1.6 oz
    卡拉曼西果泥

准备工作

Warm to 40°C. 

配料

  • 1.6 oz
    Callebaut ® 优质比利时红宝石巧克力配方 N°RB1 (CHR-R35RB1)
  • 1.3 oz
    明胶块

准备工作

Mix and melt to 35°C. Add and mix well. 

配料

  • 1.1 oz
    蛋白
  • 0.6 oz
    葡萄糖
  • 0.7 oz
    葡萄糖粉

准备工作

Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture

配料

  • 8.0 oz
    鲜奶油 35

准备工作

Add and let set in fridge for 30 mins.

Finishing & decorations

配料

  • 2
    CHR-CM-21750
  • 冻干红醋栗
  • 棉花糖

准备工作

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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