Raspberry sphere

Almond streusel

ingredientes preparo
  • 30g
    açúcar mascavo claro
  • 30g
    manteiga
  • 30g
    farinha
  • 30g
    amêndoa em pó

Mix using a flat whisk.
Sieve.

  • 60g
    amêndoas fatiadas

Add.

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

White chocolate mouse

ingredientes preparo
  • 40g
    gemas de ovo
  • 10g
    açúcar refinado

Make a pâte à bombe.

  • 150g
    Cacau Barry Chocolate Branco Zéphyr™ 34% (CHW-N34ZEPH-126)

Melt.

  • 40g
    massa de gelatina
  • 6folha/folhas
    gelatina

Gelatin mass or gelatin leaves.

Melt. Add to pâte à bombe with chocolate.

 

  • 500g
    creme

Whip and add carefully. Once homogenous, cool mixture.

Green lemon jelly

ingredientes preparo
  • 50g
    gel neutro
  • 15g
    suco de limão
  • 1casca
    limão

Mix together.
Cool in pipettes.

raspberry sauce

ingredientes preparo
  • 150g
    framboesas frescas
  • 20g
    açúcar
  • 1casca
    limão verde

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

Dried fruit nougatine

ingredientes preparo
  • 100g
    açúcar em pó
  • 50g
    manteiga derretida

Mix.

  • 60g
    sumo de laranja
  • 10g
    Sementes de sésamo
  • 10g
    pistácios
  • 10g
    amêndoas fatiadas

Add.

  • 30g
    farinha

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

ingredientes preparo
  • 50g
    manteiga derretida
  • 110g
    sugar
  • 110g
    ovos
  • 110g
    farinha peneirada T55
  • 85g
    leite
  • 15g
    clara de ovo
  • 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