![Ruberry Cake](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/1f968dc2658f8227c66a26e93813bb28.jpg?itok=JoJHBRQm)
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Good for freezing
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Chocolate Innovation
Master a sophisticated dessert that is easy to make and will impress your customers or guests.Master a sophisticated dessert that is easy to make and will impress your customers or guests.
- Shelf life:
- 3 days
- Conservation:
- +3 Celsius
Containing: 6 Components
Banana and lemon madeleine
Ingredients: Banana and lemon madeleine
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12.9 ozWhole egg
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6.7 ozInvert sugar
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12.3 ozflour T45
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6.2 ozIcing sugar
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0.2 ozsalt
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0.5 ozBaking powder
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0.1 ozFresh lemon zest
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4.3 ozBanana purée
Preparation: Banana and lemon madeleine
- Combine all the ingredients together in a mixer.
Ingredients: Banana and lemon madeleine
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10.2 ozButter, melted
Preparation: Banana and lemon madeleine
- Add the melted butter.
- Bake at 150°C for 15 minutes - 1200 g per tray.
Raspberry Jelly
Ingredients: Raspberry Jelly
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1.1 ozsugar
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0.1 ozpectin NH
Preparation: Raspberry Jelly
- Combine the sugar and pectin together.
Ingredients: Raspberry Jelly
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5.3 ozraspberry puree
Preparation: Raspberry Jelly
- Add the mix into the raspberry purée and warm up.
Ingredients: Raspberry Jelly
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7.1 ozFrozen Raspberry
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0.3 ozwater
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15.4 grgelatin 200 Bloom
Preparation: Raspberry Jelly
- Add the frozen raspberries and boil for 2 minutes.
- Add the gelatin mass.
20 g per cake.
Ruby Mousse
Ingredients: Ruby Mousse
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0.1 ozF029570
Preparation: Ruby Mousse
Melt the chocolate to 50°C with the Power FlowerTM.
Ingredients: Ruby Mousse
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2.0 lbCream 35%
Preparation: Ruby Mousse
- Whip the cream semi-soft, then vigorously fold a third of the cream into the chocolate with a whisk.
- Finish by folding in the rest of the cream with a spatula.
Ruby cremeux
Ingredients: Ruby cremeux
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5.8 ozCream 35%
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7.1 ozraspberry puree
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0.7 ozLime
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0.7 ozGlucose
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4.6 ozEgg yolks
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1.1 ozsugar
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0.5 ozButter
Preparation: Ruby cremeux
Place all the ingredients in a saucepan and bring to 85°C.
Ingredients: Ruby cremeux
Preparation: Ruby cremeux
Add the gelatin mass. Pour over the chocolate and emulsify.
30 g per cake
Ruby Glacage
Ingredients: Ruby Glacage
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10.6 ozsugar
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10.6 ozGlucose
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5.3 ozwater
Preparation: Ruby Glacage
Bring the sugar, glucose and water to a boil.
Ingredients: Ruby Glacage
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0.7 ozgelatin 200 Bloom
Preparation: Ruby Glacage
Combine the water and gelatin powder to create the gelatin mass.
Ingredients: Ruby Glacage
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7.1 ozsweetened condensed milk
Preparation: Ruby Glacage
Add the condensed milk and the gelatin mass.
Ingredients: Ruby Glacage
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0.1 ozF029570
Preparation: Ruby Glacage
- Add the chocolate and the Power FlowerTM and emulsify.
- Rest overnight. Use at 32°C.
Finition
Ingredients: Finition
Preparation: Finition
Decorate with Mona Lisa® White Buttercurlies.
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