Luv you berry much

FOR BEDAZZLING DESSERTS
Transform à la minute servings into next-level creations. And add innovating showstoppers to your menu in a heartbeat. 

Raspberry crémeux balls (10g per portion)

ingredientes preparación
  • 16g
    35% de crème
  • 25g
    puré de frambuesa
  • 2g
    puré de lima
  • 2g
    glucosa DE 40

Boil together.

  • 13g
    yemas de huevo (premezcladas)
  • 6g
    azúcar

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

  • 49g
    Callebaut ® Finest Chocolate Rubí Belga Receta N°RB1 (CHR-R35RB1)
  • 2g
    Butter 82% fat
  • 6g
    masa de gelatina

Mix into anglaise until homogenous. 

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

Ruby chocolate mousse (40g per portion)

ingredientes preparación
  • 181g
    puré de frambuesa
  • 45g
    puré de kalamansi

Warm to 40°C. 

  • 45g
    Callebaut ® Finest Chocolate Rubí Belga Receta N°RB1 (CHR-R35RB1)
  • 36g
    masa de gelatina

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

  • 32g
    claras de huevo
  • 16g
    dextrosa
  • 19g
    glucosa en polvo

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

  • 226g
    nata montada 35% nata

Add and let set in fridge for 30 mins.

Finishing & decorations

ingredientes preparación
  • 2
    CHR-CM-21750
  • grosellas rojas liofilizadas
  • algodón de azúcar

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