Difficult
Makes: 64
RB1 helps bring out the flavor of the cherries, and the fruit is balanced with a rich, dark chocolate ganache.RB1 helps bring out the flavor of the cherries, and the fruit is balanced with a rich, dark chocolate ganache.
- Shelf life:
- 5 Days
- Conservation:
- Between 18ºC - 20ºC
Containing: 7 Components
Molding
Ingredients: Molding
-
Q.S.FMR-RUBY36
Preparation: Molding
- Polish the molds using a soft cloth to remove any impurities.
- Check the fluidity of the Ruby RB1 in the melting kettle. If too thick, use a heat gunand a spatula to obtain the right texture.
- Using a spatula, fill the molds with Ruby RB1 making sure each cavity is well filled.
- Using a metal scraper, remove excess Ruby RB1 and vibrate the molds on the table to remove air bubbles and spread it out evenly.
- Leave it to set for about 3 minutes.
- Turn the molds upside down over the melting kettle and tap the side of the mold to remove excess Ruby RB1 using the handle of the scraper.
- Then scrape the mold and place it upside down on parchment paper.
- Place the mold in the refrigerator for 10-15 minutes.
View tools
- Metal Tray
- Parchment paper
- Soft cloth
- Melting kettle or automatic tempering machine
- Heat gun
- Cacao Barry Bonbon Polycarbonate Molds
- Metal Scraper
- Spatula(s)
Cherry Jam
Ingredients: Cherry Jam
-
22 gSugar #1
-
5 gpectin NH
-
306 gCherry purée
-
30 graspberry puree
-
15 glemon juice
-
32 gwater
-
87 gSugar #2
-
3 gcitric acid solution
Preparation: Cherry Jam
- Mix the first quantity of sugar and pectin NH together in a bowl, stirring well.
- Heat the purées in a saucepan with the water and lemon juice to 40°C (104°F).
- When the mixture reaches 40°C (104°F), add the sugar and pectin mixture little by little to prevent lumps from forming and bring to the boil.
- Once boiling, add the second quantity of sugar. Cook the mixture to 103°C (217°F), turn off the heat and add the citric acid solution.
- Pour the jam into a bowl and cover with plastic film, touching the surface of the mixture. Let it cool down to room temperature (18-20°C (64-68°F).
- Once cooled, remove the plastic film and mix the jam with a spatula until smooth.
- Pass the jam through a strainer to make it perfectly smooth.
- Transfer into a piping bag and set aside.
View tools
- Cooktop
- Saucepan
- Whisk
- Tall recipient
- Strainer
- Thermometer
- Piping Bag
- Bowl(s)
- Plastic film
- Spoon
- Spatula(s)
Unmolding
- Remove the mold from the refrigerator and unmold the Ruby shells by slightly flexing the mold.
- With your fingers, carefully unmold each shell and place it on a metal tray lined with parchment paper.
View tools
- Metal Tray
- Parchment paper
- Gloves
Dark Chocolate Ganache
Ingredients: Dark Chocolate Ganache
-
164 gheavy cream
-
23 ginvert sugar
-
23 gglucose syrup DE 40
-
20 gdextrose
-
0.3 gsalt
-
220 gCHD-U66MAD
-
50 gclarified butter
Preparation: Dark Chocolate Ganache
- Combine the heavy cream, sugars and salt in a saucepan.
- Warm them just to dissolve the solids. Final temperature should be 30°C (86°F).
- Melt the chocolate and clarified butter to 40°C (104°F).
- Pour the cream mixture onto the chocolate mixture.
- Blend the two mixtures together to form a proper emulsion. Start using a spatula and then finish with an immersion blender.
- Transfer the ganache into a piping bag and set aside.
View tools
- Cooktop
- Saucepan
- Tall recipient
- Thermometer
- Immersion blender
- Piping Bag
- Bowl(s)
- Heat-resistant Bowl
- Spatula(s)
Montage
- Cut the tips off the piping bags of the cherry jam and the chocolate ganache.
- Pipe the cherry jam into the bottom of the cups to fill them about 1/3 full.
- Pipe the chocolate ganache on top to completely fill the cups.
- Using a small offset spatula, smooth the surface of the ganache in each cup.
View tools
- Scissors
- Bowl(s)
- Offset spatula
- Gloves
Ruby Marshmallow
Ingredients: Ruby Marshmallow
-
124 ggranulated sugar
-
15 gdextrose
-
41 ginverted sugar
-
62 gwater
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15 ggelatin powder (200 Bloom)
-
78 gWater for gelatin
-
62 ginverted sugar
-
103 gCHR-R35RB1
Preparation: Ruby Marshmallow
- Combine the gelatin and the water in a bowl, and set aside to hydrate.
- Pour the dextrose, sugar, first quantity of inverted sugar and the water into a saucepan.
- Cook the syrup to 110°C (230°F) mixing with a spatula.
- In the meatime, combine the gelatin mass and second quantity of inverted sugar in a mixer bowl.
- Once the syrup reaches 110°C (230°F), pour it over the gelatin mixture.
- Mix first by hand using a spatula and then whip with a tabletop mixer at high speed until the mixture reaches 25°C (77°F) until obtaining firm peaks.
- Melt the Ruby RB1 to about 35°C (95°F) and then fold it in the mixture using a spatula.
- Pour the marshmallow into a piping bag.
View tools
- Cooktop
- Saucepan
- Whisk
- Tall recipient
- Thermometer
- Microwave
- Piping Bag
- Scissors
- Bowl(s)
- Mixing bowl (s)
- Spoon
- 9 mm piping tip
- Tabletop mixer
- Spatula(s)
Final Assembly
Ingredients: Final Assembly
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Q.S.Freeze dried cherry powder
-
Q.S.Freeze dried cherry pieces
-
Q.S.dextrose
Preparation: Final Assembly
- Pipe the marshmallow on top of the ganache filled cups.
- Decorate the marshmallow with dried cherry pieces.
- Sprinkle some dextrose and then some freeze dried cherry powder on top.
View tools
- Bowl(s)
- Gloves
- Small Sifter
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