Valentine raspberry
Recipe
Raspberry confit
ingredients | preparation |
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Combine and cook at 117°C (243°F) |
Shortbread pastry
ingredients | preparation |
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Beat the butter until creamy and add the sugar |
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Add. |
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Combine and add. |
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Add and mix carefully. Leave to rest in the refrigerator for 2 hrs. |
Roll out to 3 mm thick, Ø 16 cm. Bake for 12 min. at 170°C (338°F). Leave to cool and brush with dark chocolate Callebaut® Select 811NV. |
Chocolate raspberry mousse
ingredients | preparation |
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Combine and bring to the boil |
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Bring to the boil in a separate saucepan |
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Pour the cream and raspberry puree over the chocolate and make a ganache. |
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Add. |
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Beat until stiff and add |
Finishing and presentation
- Use the shortbread pastry as a base. - Add 2-3 cm of chocolate mousse. - Finish with the raspberry confit. - Freeze. - Spray with a mixture of dark chocolate Callebaut® Select 811NV, cherry red colour IBC and cocoa butter in powder form Callebaut® Mycryo® NCB-HD706. |