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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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4.9 ozraspberry puree
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0.4 ozGelatine Sheets
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8.8 ozcream
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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9.0 ozRaspberry Fruit pulp
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1.1 ozsugar
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0.5 ozpectin
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0.1 ozCitric 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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3.9 ozbutter
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7.8 ozsugar
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3.5 ozeggs
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8.8 ozflour
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0.4 ozbaking powder
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8.6 ozmilk
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3.5 ozwater
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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2.5 lbwater
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5.3 ozraspberry puree
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2.0 lbsugar
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0.3 ozpectin NH
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0.6 ozkappa
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1.9 lbglucose
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0.2 ozCitric 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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