Raspberry sphere

Almond streusel

ingredienti preparazione
  • 30g
    zucchero di canna chiaro
  • 30g
    burro
  • 30g
    farina
  • 30g
    Farina di mandorle

Mix using a flat whisk.
Sieve.

  • 60g
    mandorle tritate

Add.

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

White chocolate mouse

ingredienti preparazione
  • 40g
    tuorli d'uovo
  • 10g
    zucchero semolato

Make a pâte à bombe.

  • 150g
    Cacao Barry Cioccolato Bianco Zéphyr™ 34% (CHW-N34ZEPH-126)

Melt.

  • 40g
    massa gelatinosa
  • 6foglia/e
    gelatina

Gelatin mass or gelatin leaves.

Melt. Add to pâte à bombe with chocolate.

 

  • 500g
    panna

Whip and add carefully. Once homogenous, cool mixture.

Green lemon jelly

ingredienti preparazione
  • 50g
    gel neutro
  • 15g
    succo di limone
  • 1scorza
    limone

Mix together.
Cool in pipettes.

raspberry sauce

ingredienti preparazione
  • 150g
    lamponi freschi
  • 20g
    zucchero
  • 1scorza
    limone verde

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

Dried fruit nougatine

ingredienti preparazione
  • 100g
    zucchero a velo
  • 50g
    burro fuso

Mix.

  • 60g
    succo d'arancia
  • 10g
    semi di sesamo
  • 10g
    pistacchi
  • 10g
    mandorle tritate

Add.

  • 30g
    farina

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

ingredienti preparazione
  • 50g
    burro fuso
  • 110g
    zucchero
  • 110g
    uova
  • 110g
    farina setacciata T55
  • 85g
    latte
  • 15g
    albume
  • 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