Raspberry sphere

Almond streusel

Zutaten Zubereitung
  • 30g
    hellbrauner Zucker
  • 30g
    Butter
  • 30g
    Mehl
  • 30g
    Mandelpulver

Mix using a flat whisk.
Sieve.

  • 60g
    gehackte Mandeln

Add.

Freeze.
Crumble on a plate. Bake at 160°C for 12 min.

White chocolate mouse

Zutaten Zubereitung
  • 40g
    Eigelb
  • 10g
    Streuzucker

Make a pâte à bombe.

  • 150g
    Cacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)

Melt.

  • 40g
    Gelatinemasse
  • 6Blatt/Blätter
    Gelatine

Gelatin mass or gelatin leaves.

Melt. Add to pâte à bombe with chocolate.

 

  • 500g
    Sahne

Whip and add carefully. Once homogenous, cool mixture.

Green lemon jelly

Zutaten Zubereitung
  • 50g
    neutrales Gel
  • 15g
    Zitronensaft
  • 1Schale
    Zitrone

Mix together.
Cool in pipettes.

raspberry sauce

Zutaten Zubereitung
  • 150g
    frische Himbeeren
  • 20g
    Zucker
  • 1Schale
    grüne Zitrone

Mix together in a hot pan. Cool on a covered tray.

Dried fruit nougatine

Zutaten Zubereitung
  • 100g
    Puderzucker
  • 50g
    geschmolzene Butter

Mix.

  • 60g
    Orangensaft
  • 10g
    Sesamsamen
  • 10g
    Pistazien
  • 10g
    gehackte Mandeln

Add.

  • 30g
    Mehl

Add.

Cool for about 1 h. Roll out on Silpat and bake at 180°C for 15 min.
Let cool and chop 5 cm diameter circles (3 per dessert). Avoid moisture.

Pistachoo sponge cake

Zutaten Zubereitung
  • 50g
    geschmolzene Butter
  • 110g
    Zucker
  • 110g
    Eier
  • 110g
    gesiebtes Mehl T55
  • 85g
    Milch
  • 15g
    Eiweiß
  • 25g
    Callebaut® Pure Pistachio Paste (NPO-PI1-T62)

Mix together. Blend and sieve. Put in a siphon.
Shake and add gaz (usually 2). Half-fill plastic disposables glasses. Cook 30 sec.
in microwave. Turn over and let cool.

Used products