Raspberry sphere

Receita

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

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