CARMA® Ruby marbled easter egg with raspberry

This fruity, marbled Easter Egg, filled with a delicious CARMA® Ruby Azalina 40% Raspberry Ganache is an eyecatcher on every Easter table. 

SHELF LIFE: 6 weeks
CONSERVATION: 8°C - 16°C
COMPONENTS: 2

 

RASPBERRY JELLY

Ingredients Preparation
  • 48g
    sugar
  • 65g
    Raspberry purée Boiron
  • 29g
    glucose syrup
  • 7g
    sugar
  • 1g
    yellow pectin
  • 1g
    Citric acid

Mix the pectin with the second sugar. Heat the puree, sugar and glucose. At 40°C add the pectin mix and cook to 106°C. Add the citric acid and mix well.
Cool and mix smooth before using. Pipe about 2g of Jelly into the mold.

  • Saucepan
  • Bowls
  • Whisk
  • Thermometer
  • Piping bag
  • Scissors
  • Spatula

CARMA® RUBY AZALINA 40% RASPBERRY & LIME GANACHE

Ingredients Preparation
  • 150g
    Raspberry purée Boiron
  • 40g
    lime juice
  • 55g
    glucose syrup
  • 45g
    invert sugar
  • 60g
    dextrose

Heat the puree and lime juice with the sugars to 70°C. Pour over the CARMA® Ruby Azalina 40% and emulsify. 
Pipe at approximately 28°C.

  • Saucepan
  • Bowls
  • Whisk
  • Hand blender
  • Piping bag
  • Scissors
  • Spatula

STRUCTURE AND DECOR

Create a marble effect by precasting the mold with CARMA® Ruby Rubina 40% and CARMA® White Nuit Blanche 37%.

Pipe some of the raspberry jelly into the mold. Fill with the CARMA® Ruby Azalina 40% raspberry and lime ganache and leave to crystallise for approximately 8 hours.
Close with pre-crystallised CARMA® Ruby Azalina 40%  
Place them in the fridge for about 10 minutes before unmolding.

  • Offset spatula
  • Piping bags
  • Scissors

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