Raspberry and granola heart

Recipe

Granola Base

ingredients	preparation
100g butter 100g brown sugar 10g flour 100g almond powder 50g rolled oats 50g almond flakes 60g sunflower seeds	Mix together and bake at ± 160°C for 20 mins.

Raspberry cream

ingredients	preparation
45g sugar 2,5g ice cream stabiliser 45g egg yolks 7g NH pectin 300g raspberry puree 30g calamondin 70g dairy butter	Mix together sugar, stabilizer and pectin NH. Add mixture to purees and egg yolks and cook to 85°C. Cool to 40°C, add butter and mix well.

Callebaut® Gold Mousse

ingredients	preparation
20g lime puree 12g glucose 100g cream 150g CHK-R30GOLD 22g gelatin mass 270g whipped cream 15g NCB-HD706	Boil cream, glucose and puree. Pour it over gelatine and chocolate. Mix well. Add whipped cream at 40°C.

Callebaut® Gold Glazing

ingredients

preparation

180g

sugar
180g

glucose
90g

water
2g

IBC gold powder
300g

CHK-R30GOLD
120g

sweetened concentrated milk
80g

gelatin mass
100g

mirror glaze

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients. Mix well.

Use at 40°C.

Chocolate biscuit

ingredients	preparation
296g egg white 270g sugar 196g egg yolks 89g cocoa powder	Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.

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