FOR BEDAZZLING DESSERTS Transform à la minute servings into next-level creations. And add innovating showstoppers to your menu in a heartbeat.FOR BEDAZZLING DESSERTS Transform à la minute servings into next-level creations. And add innovating showstoppers to your menu in a heartbeat.FOR BEDAZZLING DESSERTS Transform à la minute servings into next-level creations. And add innovating showstoppers to you...
Raspberry crémeux balls (10g per portion)
Ingredientes: Raspberry crémeux balls (10g per portion)
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16 g35% de crème
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25 gpuré de frambuesa
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2 gpuré de lima
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2 gglucosa DE 40
Preparación: Raspberry crémeux balls (10g per portion)
Boil together.
Ingredientes: Raspberry crémeux balls (10g per portion)
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13 gyemas de huevo (premezcladas)
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6 gazúcar
Preparación: Raspberry crémeux balls (10g per portion)
Mix and add. Cook like an anglaise to 82°C.
Ingredientes: Raspberry crémeux balls (10g per portion)
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49 gCallebaut ® Finest Chocolate Rubí Belga Receta N°RB1 (CHR-R35RB1)
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2 gButter 82% fat
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6 gmasa de gelatina
Preparación: Raspberry crémeux balls (10g per portion)
Mix into anglaise until homogenous.
Pour into silicone ball shaped moulds. Freeze overnight, demould and store in freezer.
Ruby chocolate mousse (40g per portion)
Ingredientes: Ruby chocolate mousse (40g per portion)
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181 gpuré de frambuesa
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45 gpuré de kalamansi
Preparación: Ruby chocolate mousse (40g per portion)
Warm to 40°C.
Ingredientes: Ruby chocolate mousse (40g per portion)
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45 gCallebaut ® Finest Chocolate Rubí Belga Receta N°RB1 (CHR-R35RB1)
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36 gmasa de gelatina
Preparación: Ruby chocolate mousse (40g per portion)
Mix and melt to 35°C. Add and mix well.
Ingredientes: Ruby chocolate mousse (40g per portion)
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32 gclaras de huevo
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16 gdextrosa
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19 gglucosa en polvo
Preparación: Ruby chocolate mousse (40g per portion)
Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture
Ingredientes: Ruby chocolate mousse (40g per portion)
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226 gnata montada 35% nata
Preparación: Ruby chocolate mousse (40g per portion)
Add and let set in fridge for 30 mins.
Finishing & decorations
Ingredientes: Finishing & decorations
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2CHR-CM-21750
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grosellas rojas liofilizadas
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algodón de azúcar
Preparación: Finishing & decorations
Use one dome for the base. Pipe in ruby chocolate mousse and insert ruby crémeux ball. Cut out circle from second dome and place on top of base. Decorate hole with redcurrant.
Place on cotton candy.
Tip: When making pastries, use ruby decorations fresh & serve within 24 hours
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