Raspberry sphere

Rezept

Created by

Luc Debove -

Almond streusel

Zutaten	Zubereitung
30g hellbrauner Zucker 30g Butter 30g Mehl 30g Mandelpulver	Mix using a flat whisk. Sieve.
60g gehackte Mandeln	Add.
Freeze. Crumble on a plate. Bake at 160°C for 12 min.

White chocolate mouse

Zutaten	Zubereitung
40g Eigelb 10g Streuzucker	Make a pâte à bombe.
150g Cacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)	Melt.
40g Gelatinemasse 6Blatt/Blätter Gelatine	Gelatin mass or gelatin leaves. Melt. Add to pâte à bombe with chocolate.
500g Sahne	Whip and add carefully. Once homogenous, cool mixture.

Green lemon jelly

Zutaten	Zubereitung
50g neutrales Gel 15g Zitronensaft 1Schale Zitrone	Mix together. Cool in pipettes.

raspberry sauce

Zutaten	Zubereitung
150g frische Himbeeren 20g Zucker 1Schale grüne Zitrone	Mix together in a hot pan. Cool on a covered tray.

Dried fruit nougatine

Zutaten	Zubereitung
100g Puderzucker 50g geschmolzene Butter	Mix.
60g Orangensaft 10g Sesamsamen 10g Pistazien 10g gehackte Mandeln	Add.
30g Mehl	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

Zutaten	Zubereitung
50g geschmolzene Butter 110g Zucker 110g Eier 110g gesiebtes Mehl T55 85g Milch 15g Eiweiß 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.

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