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SILIKOMART Russia Story Mold - 28.311.87.0065 is used in this recipe.

Recipe

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Cocoa - Cocoa Butter - 4kg Callets

Lime Marshmallow

ingredients	preparation
130g Sugar 10g water 40g lime puree 80g inverted sugar	Boil them to 113℃.
20g gelatin 38g lime puree 85g inverted sugar	Heat them, pour them into mixer, and mix at medium speed.
Slowly add the 110℃ puree into gelatin mixture and whip it up.

Wild Strawberry Jelly

ingredients	preparation
279g strawberry puree	Boil it to 40℃
55g Sugar 5g agar	Add them and boil up.
11g lime juice	Add it.

Ruby Crumbs

ingredients	preparation
100g CHR-R35RB1 10g Cocoa - Cocoa Butter - 4kg Callets	Melt together to 35℃.
100g CHR-R35RB1	(Callebaut ® Crumbs) Mix it with the former mixture smooth.

Crisp Granule

ingredients	preparation
181g icing sugar 191g butter	Mix them smooth.
105g eggs	Add it.
55g almond powder 104g starch 361g cake flour	Add them and mix smooth.
2g salt	Add it.
Bake to golden brown color at 190℃.

Ruby Raspberry Mousse

ingredients	preparation
35g milk 45g raspberry puree	Boil them up.
112g gelatin	Add it.
35g CHR-R35RB1	Add it to the former mixture and make it into ganache.
112g cream	Cool down the former mixture to 35℃, add the cream into the mixture, and whip it up.

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