Srednje tezine
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High profit
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No food waste
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Comfort Foods
Callebaut Ruby & Raspberry makes for the perfect Chocolate combination!Callebaut Ruby & Raspberry makes for the perfect Chocolate combination!
- rok trajanja:
- 4 days
- Conservation:
- Can freeze
Containing: 5 Components
Ruby & Raspberry Mousse
Sastojci: Ruby & Raspberry Mousse
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140 graspberry puree
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10 gGelatine Sheets
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250 gcream
Priprema: Ruby & Raspberry Mousse
- Heat the puree and add the hydrated gelatin, then add the couverture. Allow to cool.
- Fold in the whipped cream.
- Set the mixture in a mold.
Raspberry Gel
Sastojci: Raspberry Gel
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255 gRaspberry Fruit pulp
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30 gsugar
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13 gpectin
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3 gCitric acid
Priprema: Raspberry Gel
- Bring the pulp to a boil, adding the pectin/sugar mix.
- Cook for a full minute.
- Then add the citric acid.
- Allow the mixture to cool.
Vanilla Sponge
Sastojci: Vanilla Sponge
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110 gbutter
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220 gsugar
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100 geggs
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250 gflour
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10 gbaking powder
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245 gmilk
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100 gwater
Priprema: Vanilla Sponge
- Cream the butter and sugar, adding the eggs slowly.
- Alternately add the flour and milk, mixing until a smooth paste forms.
- Spread the mixture into a 60x40cm tray.
- Bake at 180°C.
- Allow to cool and then portion.
- Soak with soaking syrup (equal quantities of water and sugar).
Raspberry Glaze
Sastojci: Raspberry Glaze
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1150 gwater
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150 graspberry puree
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900 gsugar
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8 gpectin NH
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16 gkappa
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860 gglucose
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6 gCitric 1:1 (50% water & 50% Citric Acid)
Priprema: Raspberry Glaze
- Mix the 150 grams of cold water with 300 grams of sugar, which has been previously mixed with the pectin and Kappa.
- Allow it to soak for approximately 20 minutes.
- Heat 900 grams of water and add the soaking mixture when it reaches 50 - 60°C.
- Add 600 grams of sugar and the glucose syrup.
- Bring the mixture to a boil and continue cooking for 5 minutes.
- Remove from heat and add the citric acid solution.
- Allow the mixture to cool and store it in the fridge.
Assembly
- In a frame, layer sponge, gel, and mousse. Repeat this layering three times.
- Top with raspberry glaze.
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