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)

配料 配料
  • 16g
    35%奶油
  • 25g
    覆盆子果泥
  • 2g
    酸橙泥
  • 2g
    葡萄糖DE 40

Boil together.

  • 13g
    蛋黄(预混合)
  • 6g

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

  • 49g
    Callebaut ® 优质比利时红宝石巧克力配方 N°RB1 (CHR-R35RB1)
  • 2g
    Butter 82% fat
  • 6g
    明胶块

Mix into anglaise until homogenous. 

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

Ruby chocolate mousse (40g per portion)

配料 配料
  • 181g
    覆盆子果泥
  • 45g
    卡拉曼西果泥

Warm to 40°C. 

  • 45g
    Callebaut ® 优质比利时红宝石巧克力配方 N°RB1 (CHR-R35RB1)
  • 36g
    明胶块

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

  • 32g
    蛋白
  • 16g
    葡萄糖
  • 19g
    葡萄糖粉

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

  • 226g
    鲜奶油 35

Add and let set in fridge for 30 mins.

Finishing & decorations

配料 配料
  • 2
    CHR-CM-21750
  • 冻干红醋栗
  • 棉花糖

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