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)

Zutaten Zubereitung
  • 16g
    Sahne 35 % Fett
  • 25g
    Himbeerpüree
  • 2g
    Limettenpüree
  • 2g
    Glucose 40DE

Boil together.

  • 13g
    Eigelb (vermengt)
  • 6g
    Zucker

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

  • 49g
    Callebaut ® Finest Belgian ruby Chocolate Recipe N°RB1 (CHR-R35RB1)
  • 2g
    Butter 82%MG
  • 6g
    Gelatinemasse

Mix into anglaise until homogenous. 

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

Ruby chocolate mousse (40g per portion)

Zutaten Zubereitung
  • 181g
    Himbeerpüree
  • 45g
    Kalamansi Püree

Warm to 40°C. 

  • 45g
    Callebaut ® Finest Belgian ruby Chocolate Recipe N°RB1 (CHR-R35RB1)
  • 36g
    Gelatinemasse

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

  • 32g
    Eiweiß
  • 16g
    Traubenzucker
  • 19g
    Glucosepulver

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

  • 226g
    Schlagsahne 35 %

Add and let set in fridge for 30 mins.

Finishing & decorations

Zutaten Zubereitung
  • As needed
    freeze-dried redcurrants
  • As needed
    cotton candy

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

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