Raspberry and granola heart
Recipe
Granola Base
ingredients | preparation |
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Mix together and bake at ± 160°C for 20 mins. |
Raspberry cream
ingredients | preparation |
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Mix together sugar, stabilizer and pectin NH. Add mixture to purees and egg yolks and cook to 85°C. |
Callebaut® Gold Mousse
ingredients | preparation |
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Boil cream, glucose and puree. Pour it over gelatine and chocolate. Mix well. Add whipped cream at 40°C. |
Callebaut® Gold Glazing
ingredients | preparation |
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Boil sugar, water and glucose to 105°C. Pour over rest of ingredients. Mix well. Use at 40°C. |
Chocolate biscuit
ingredients | preparation |
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Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins. |