Callebaut Ruby & Raspberry Slice

Callebaut Ruby & Raspberry Slice
Medium
  • High profit
  • No food waste
  • Comfort Foods
Callebaut Ruby & Raspberry makes for the perfect Chocolate combination!
Callebaut Ruby & Raspberry makes for the perfect Chocolate combination!
Shelf life:
4 days
Conservation:
Can freeze
Containing: 5 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Ruby & Raspberry Mousse

Ingredients

Preparation

  1. Heat the puree and add the hydrated gelatin, then add the couverture. Allow to cool.
  2. Fold in the whipped cream.
  3. Set the mixture in a mold.

Raspberry Gel

Ingredients

  • 9.0 oz
    Raspberry Fruit pulp
  • 1.1 oz
    sugar
  • 0.5 oz
    pectin
  • 0.1 oz
    Citric acid

Preparation

  1. Bring the pulp to a boil, adding the pectin/sugar mix.
  2. Cook for a full minute.
  3. Then add the citric acid.
  4. Allow the mixture to cool.

Vanilla Sponge

Ingredients

  • 3.9 oz
    butter
  • 7.8 oz
    sugar
  • 3.5 oz
    eggs
  • 8.8 oz
    flour
  • 0.4 oz
    baking powder
  • 8.6 oz
    milk
  • 3.5 oz
    water

Preparation

  1. Cream the butter and sugar, adding the eggs slowly.
  2. Alternately add the flour and milk, mixing until a smooth paste forms.
  3. Spread the mixture into a 60x40cm tray.
  4. Bake at 180°C.
  5. Allow to cool and then portion.
  6. Soak with soaking syrup (equal quantities of water and sugar).

Raspberry Glaze

Ingredients

  • 2.5 lb
    water
  • 5.3 oz
    raspberry puree
  • 2.0 lb
    sugar
  • 0.3 oz
    pectin NH
  • 0.6 oz
    kappa
  • 1.9 lb
    glucose
  • 0.2 oz
    Citric 1:1 (50% water & 50% Citric Acid)

Preparation

  1. Mix the 150 grams of cold water with 300 grams of sugar, which has been previously mixed with the pectin and Kappa.
  2. Allow it to soak for approximately 20 minutes.
  3. Heat 900 grams of water and add the soaking mixture when it reaches 50 - 60°C.
  4. Add 600 grams of sugar and the glucose syrup.
  5. Bring the mixture to a boil and continue cooking for 5 minutes.
  6. Remove from heat and add the citric acid solution.
  7. Allow the mixture to cool and store it in the fridge.

Assembly

  1. In a frame, layer sponge, gel, and mousse. Repeat this layering three times.
  2. Top with raspberry glaze.

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