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 preparo
  • 16g
    35% creme
  • 25g
    puré de framboesa
  • 2g
    purê de limão
  • 2g
    glicose DE 40

Boil together.

  • 13g
    gemas de ovo (pré-misturadas)
  • 6g
    açúcar

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

  • 49g
    Callebaut ® A melhor receita de chocolate rubi belga N°RB1 (CHR-R35RB1)
  • 2g
    manteiga 82%MG
  • 6g
    massa 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 preparo
  • 181g
    puré de framboesa
  • 45g
    purê de kalamansi

Warm to 40°C. 

  • 45g
    Callebaut ® A melhor receita de chocolate rubi belga N°RB1 (CHR-R35RB1)
  • 36g
    massa de gelatina

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

  • 32g
    claras de ovo
  • 16g
    dextrose
  • 19g
    glicose em pó

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

  • 226g
    natas batidas 35%

Add and let set in fridge for 30 mins.

Finishing & decorations

ingredientes preparo
  • 2
    CHR-CM-21750
  • groselhas liofilizadas
  • algodão doce

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