The Hybritage Raspberry
Recipe
Raspberry Jelly
ingredients | preparation |
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Mix sugar with pectin NH. Heat and infuse the raspberry puree with tarragon, sieve and add sugar-pectin mixture. Heat the puree to 80˚C. Let cool down. |
Spiced Ganache
ingredients | preparation |
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Infuse for 30 minutes cream with star anise, cardamom, licorice and vanilla. Caramelise the sugar and glucose for a light caramel. Add the cream and boil for 2 minutes. Add the Cacao Barry - Madirofolo 65%. Homogenize with a hand blender. Add the butter and homogenize. Let cool down. |
Raspberry Crisp
ingredients | preparation |
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Melt the Cacao Barry - ZéphyrTM 34% with the cacao butter. Add salt and raspberry powder and homogenize with a hand blender. Add the Paillete Feuilletine. Cool down to 25˚C. Pipe into the mould. |
Red Colored Cacaobutter
Yellow Colored Cacaobutter
White Colored Cacaobutter
Orange Colored Cacaobutter
ingredients | preparation |
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Airbrush the moulds with orange cacaobutter. Let set and airbrush with White cacaobutter. Let set and paint with Bronze powder. Fill the moulds with Or NoirTM - Nobilis (Cacao min. 67,9%) |
Chocolate crown
ingredients | preparation |
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Brush a plastic sheet with green cacao butter. Color the white chocolate with green cacao butter. Temper the white chocolate and spread out on the plastic sheet as thin as possible. |