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Se obtiene: 15 plated desserts

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.

Contiene: 3 Componentes

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16 g

35% de crème
25 g

puré de frambuesa
2 g

puré de lima
2 g

glucosa DE 40

Boil together.

13 g

yemas de huevo (premezcladas)
6 g

azúcar

Mix and add. Cook like an anglaise to 82°C.

49 g

Callebaut ® Finest Chocolate Rubí Belga Receta N°RB1 (CHR-R35RB1)
2 g

Butter 82% fat
6 g

masa de gelatina

Mix into anglaise until homogenous.

Pour into silicone ball shaped moulds. Freeze overnight, demould and store in freezer.

181 g

puré de frambuesa
45 g

puré de kalamansi

Warm to 40°C.

45 g

Callebaut ® Finest Chocolate Rubí Belga Receta N°RB1 (CHR-R35RB1)
36 g

masa de gelatina

Mix and melt to 35°C. Add and mix well.

32 g

claras de huevo
16 g

dextrosa
19 g

glucosa en polvo

Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture

226 g

nata montada 35% nata

Add and let set in fridge for 30 mins.

2

CHR-CM-21750
grosellas rojas liofilizadas
algodón de azúcar

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