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)

Ingredients Preparation
  • 16g
    35% cream
  • 25g
    raspberry puree
  • 2g
    lime puree
  • 2g
    glucose DE 40

Boil together.

  • 13g
    egg yolks (pre-mixed)
  • 6g
    sugar

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

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

Mix into anglaise until homogenous. 

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

Ruby chocolate mousse (40g per portion)

Ingredients Preparation
  • 181g
    raspberry puree
  • 45g
    kalamansi puree

Warm to 40°C. 

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

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

  • 32g
    egg whites
  • 16g
    dextrose
  • 19g
    glucose powder

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

  • 226g
    whipped cream 35%

Add and let set in fridge for 30 mins.

Finishing & decorations

Ingredients Preparation
  • 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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