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High profit
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No food waste
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Comfort Foods
De-constructed Trifle with Callebaut Ruby Chocolate & Raspberries.De-constructed Trifle with Callebaut Ruby Chocolate & Raspberries.
- Shelf life:
- 4 days
- Conservation:
- Refrigerator
Containing: 9 Components
Raspberry Ruby Mousse
Ingredients: Raspberry Ruby Mousse
-
80 graspberry puree
-
4 gGelatin
-
200 gcream
Preparation: Raspberry Ruby Mousse
- Bring the raspberry puree to a boil.
- Hydrate the gelatin and add it to the hot mixture.
- Pour the mixture over the chocolate and mix until emulsified.
- Allow it to cool.
- Whip the cream to soft peaks and fold it into the chocolate mixture.
- Set it in a mold.
Tools
- Whisk
- Piping Bag
- Mixing bowl (s)
- Scale
- Silpat
- Spatula(s)
- Pot
- Stand Mixer
- Baking Tray
- Induction stove
- Silicone moulds
Cranberry Gel
Ingredients: Cranberry Gel
-
200 graspberry puree
-
40 gsugar
-
4 gagar agar
-
100 gwater
Preparation: Cranberry Gel
- Bring water, puree, and sugar to a boil.
- Add agar off the heat while stirring.
- Cook for 1 minute.
- Allow the mixture to set until firm, then blend until smooth.
- Set it in the desired mold.
- Once frozen, add it to the center of W2 Mousse.
Raspberry & Ruby Ganache
Ingredients: Raspberry & Ruby Ganache
-
100 graspberry puree
-
25 gglucose
Preparation: Raspberry & Ruby Ganache
- Bring the raspberry puree and glucose to a boil.
- Pour the mixture over the chocolate and mix until it is fully emulsified.
- Allow it to cool.
Spice Crumble
Ingredients: Spice Crumble
-
110 gground almonds
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110 gbrown sugar
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110 gChilled unsalted butter
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110 gcake flour
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3 gground cinnamon
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3 gGround Ginger
Preparation: Spice Crumble
- Place all the ingredients in a food processor and mix until they are combined.
- Bake at 165°C for 10-15 minutes, or until golden and crunchy.
W2 Baked Custard
Ingredients: W2 Baked Custard
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500 gfresh cream
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50 gEgg
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80 gegg yolks
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60 gCastor Sugar
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1 piece(s)Vanialla Pod
Preparation: W2 Baked Custard
- Heat the cream with vanilla.
- Once hot, add the chocolate.
- Mix the eggs and sugar together.
- Bake the mixture in greased and lined rings (using plastic wrap and foil) in a water bath.
- Bake at 140°C for 12 minutes or until firm.
Ginger Microwave Sponge
Ingredients: Ginger Microwave Sponge
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200 gEgg
-
24 gcake flour
-
80 gCastor Sugar
-
1 piece(s)Vanialla Pod
Preparation: Ginger Microwave Sponge
- Blend all ingredients until smooth.
- Add melted chocolate and mix.
- Strain and add to the siphon gun.
- Charge with 4 charger bombs.
- Fill the takeaway cup 1/3 of the way (ensure the cup is pierced at the bottom).
- Place in the microwave for 40 seconds on high.
Meringue Kisses
Ingredients: Meringue Kisses
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150 gCastor Sugar
-
150 gicing sugar
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150 gegg whites
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1 piece(s)Vanilla Beans
Preparation: Meringue Kisses
- Whip egg whites and vanilla until stiff.
- Add castor sugar and whip for 2 minutes.
- Fold in icing sugar.
- Pipe the mixture and dry out in an oven at 80°C for 3 hours.
- Let it cool and then use.
Berry Jelly
Ingredients: Berry Jelly
-
350 graspberry puree
-
150 gwater
-
15 gGelatin
-
50 gsugar
Preparation: Berry Jelly
- Bring sugar, puree, and water to a boil.
- Hydrate the gelatin and melt it into the base.
- Set the mixture in the desired mold.
- Then use.
Extra garnish elements
Ingredients: Extra garnish elements
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40 gFresh Raspberry
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40 gMicro herbs
Preparation: Extra garnish elements
Assemble
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