Raspberry sphere

Recipe

Created by

Luc Debove -

Almond streusel

ingredients	preparation
30g light brown sugar 30g butter 30g flour 30g almond powder	Mix using a flat whisk. Sieve.
60g chopped almonds	Add.
Freeze. Crumble on a plate. Bake at 160°C for 12 min.

White chocolate mouse

ingredients	preparation
40g egg yolks 10g caster sugar	Make a pâte à bombe.
150g Cacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)	Melt.
40g gelatin mass 6leaf/leaves gelatin	Gelatin mass or gelatin leaves. Melt. Add to pâte à bombe with chocolate.
500g cream	Whip and add carefully. Once homogenous, cool mixture.

Green lemon jelly

ingredients	preparation
50g neutral gel 15g lemon juice 1zest lemon	Mix together. Cool in pipettes.

raspberry sauce

ingredients	preparation
150g fresh raspberries 20g Sugar 1zest green lemon	Mix together in a hot pan. Cool on a covered tray.

Dried fruit nougatine

ingredients	preparation
100g powdered sugar 50g melted butter	Mix.
60g orange juice 10g Sesame seeds 10g pistachios 10g chopped almonds	Add.
30g flour	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

ingredients	preparation
50g melted butter 110g sugar 110g eggs 110g sieved flour T55 85g milk 15g egg white 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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