Raspberry sphere

配方

Created by

Luc Debove -

Almond streusel

配料	配料
30g 淡红糖 30g 黄油 30g 面粉 30g 杏仁粉	Mix using a flat whisk. Sieve.
60g 碎杏仁	Add.
Freeze. Crumble on a plate. Bake at 160°C for 12 min.

White chocolate mouse

配料	配料
40g 蛋黄 10g 砂糖	Make a pâte à bombe.
150g 可可百利巧克力 Zéphyr™ 34% (CHW-N34ZEPH-126)	Melt.
40g 明胶块 6叶/叶片明胶	Gelatin mass or gelatin leaves. Melt. Add to pâte à bombe with chocolate.
500g 奶油	Whip and add carefully. Once homogenous, cool mixture.

Green lemon jelly

配料	配料
50g 中性凝胶 15g 柠檬汁 1皮柠檬	Mix together. Cool in pipettes.

raspberry sauce

配料	配料
150g 新鲜覆盆子 20g 糖 1皮青柠檬	Mix together in a hot pan. Cool on a covered tray.

Dried fruit nougatine

配料	配料
100g 糖粉 50g 融化黄油	Mix.
60g 橙汁 10g 芝麻 10g 开心果 10g 碎杏仁	Add.
30g 面粉	Add.
Cool for about 1 h. Roll out on Silpat and bake at 180°C for 15 min. Let cool and chop 5 cm diameter circles (3 per dessert). Avoid moisture.

Pistachoo sponge cake

配料	配料
50g 融化黄油 110g 糖 110g 鸡蛋 110g 过筛面粉 T55 85g 牛奶 15g 蛋白 25g Callebaut® Pure Pistachio Paste (NPO-PI1-T62)	Mix together. Blend and sieve. Put in a siphon. Shake and add gaz (usually 2). Half-fill plastic disposables glasses. Cook 30 sec. in microwave. Turn over and let cool.

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