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)

ingredienti preparazione
  • 16g
    Crema al 35%.
  • 25g
    purea di lamponi
  • 2g
    purea di lime
  • 2g
    glucosio DE 40

Boil together.

  • 13g
    tuorli d'uovo (premiscelati)
  • 6g
    zucchero

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

  • 49g
    Callebaut ® Finest Belgian Ruby Chocolate Ricetta N°RB1 (CHR-R35RB1)
  • 2g
    burro (82% grassi)
  • 6g
    massa gelatinosa

Mix into anglaise until homogenous. 

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

Ruby chocolate mousse (40g per portion)

ingredienti preparazione
  • 181g
    purea di lamponi
  • 45g
    purea di Kalamansi

Warm to 40°C. 

  • 45g
    Callebaut ® Finest Belgian Ruby Chocolate Ricetta N°RB1 (CHR-R35RB1)
  • 36g
    massa gelatinosa

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

  • 32g
    albume d'uovo
  • 16g
    destrosio
  • 19g
    polvere di glucosio

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

  • 226g
    panna montata 35%

Add and let set in fridge for 30 mins.

Finishing & decorations

ingredienti preparazione
  • 2
    CHR-CM-21750
  • ribes rosso liofilizzato
  • zucchero filato

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