Raspberry sphere

Almond streusel

配料 配料
  • 30g
    淡红糖
  • 30g
    黄油
  • 30g
    面粉
  • 30g
    杏仁粉

Mix using a flat whisk.
Sieve.

  • 60g
    碎杏仁

Add.

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

White chocolate mouse

配料 配料
  • 40g
    蛋黄
  • 10g
    砂糖

Make a pâte à bombe.

  • 150g
    可可百利巧克力 Zéphyr™ 34% (CHW-N34ZEPH-126)

Melt.

  • 40g
    明胶块
  • 6叶/叶片
    明胶

Gelatin mass or gelatin leaves.

Melt. Add to pâte à bombe with chocolate.

 

  • 500g
    奶油

Whip and add carefully. Once homogenous, cool mixture.

Green lemon jelly

配料 配料
  • 50g
    中性凝胶
  • 15g
    柠檬汁
  • 1
    柠檬

Mix together.
Cool in pipettes.

raspberry sauce

配料 配料
  • 150g
    新鲜覆盆子
  • 20g
  • 1
    青柠檬

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

Dried fruit nougatine

配料 配料
  • 100g
    糖粉
  • 50g
    融化黄油

Mix.

  • 60g
    橙汁
  • 10g
    芝麻
  • 10g
    开心果
  • 10g
    碎杏仁

Add.

  • 30g
    面粉

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

配料 配料
  • 50g
    融化黄油
  • 110g
  • 110g
    鸡蛋
  • 110g
    过筛面粉 T55
  • 85g
    牛奶
  • 15g
    蛋白
  • 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