Ruby desire

Recipe

Passion Fruit Sponge

ingredients	preparation
450g NPN-AL2B 315g whole eggs 35g flour 35g potato starch 35g melted butter 80g passion fruit purée 40g Olive oil	In a robo coupe add the warm almond paste and add the eggs slowly. Then put the mixer in the kitchen aid and whip. Add the flour, potato starch, melted butter and passion puree. ‘ Bake it at 170 degrees Celsius for 15-20 mins.

Ruby Chocolate Mousse

ingredients	preparation
250ml cream 4piece(s) egg yolks 25g Sugar 150g CHR-R35RB1 2piece(s) gelatin leaves 200g whipped cream	Boil cream, add the egg yolks and the sugar to make a smooth custard over a slow heat. Add the Ruby chocolate and blend it to a fine ganache. Allow it to cool down at 50 degrees Celsius. Add the gelatin. At 35 degrees Celsius, add the whipped cream.

Raspberry Champagne Curd

ingredients	preparation
250g raspberry puree 75g sugar 75g whole eggs 80g egg yolks 60g butter 40g gelatin 60ml champagne rosé	Boil the raspberry puree. Mix sugar with the eggs and the yolks and add the raspberry puree. Cook on low heat till it thickens. Add the butter. Add the gelatin mixed with the champagne.

Lavender Strawberry Pate D Fruits

ingredients	preparation
250g strawberry puree 25g Sugar 12g pectin 250g sugar 50g glucose 4g tartaric acid 5g lavender syrup	Boil the strawberry puree with lavender and with half the sugar and glucose and tartaric acid. Mix rest of the sugar with the pectin. And add to the above mix blend well.