![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.
- rok trajanja:
- 3 days
- Conservation:
- +3 Celsius
Containing: 6 Components
Banana and lemon madeleine
Sastojci: Banana and lemon madeleine
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365 gWhole egg
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190 gInvert sugar
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350 gflour T45
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175 gIcing sugar
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5 gsalt
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15 gBaking powder
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4 gFresh lemon zest
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122 gBanana purée
Priprema: Banana and lemon madeleine
- Combine all the ingredients together in a mixer.
Sastojci: Banana and lemon madeleine
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290 gButter, melted
Priprema: Banana and lemon madeleine
- Add the melted butter.
- Bake at 150°C for 15 minutes - 1200 g per tray.
Raspberry Jelly
Sastojci: Raspberry Jelly
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30 gsugar
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3 gpectin NH
Priprema: Raspberry Jelly
- Combine the sugar and pectin together.
Sastojci: Raspberry Jelly
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150 graspberry puree
Priprema: Raspberry Jelly
- Add the mix into the raspberry purée and warm up.
Sastojci: Raspberry Jelly
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200 gFrozen Raspberry
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9 gwater
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1,5 ggelatin 200 Bloom
Priprema: Raspberry Jelly
- Add the frozen raspberries and boil for 2 minutes.
- Add the gelatin mass.
20 g per cake.
Ruby Mousse
Sastojci: Ruby Mousse
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2 gF029570
Priprema: Ruby Mousse
Melt the chocolate to 50°C with the Power FlowerTM.
Sastojci: Ruby Mousse
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900 gCream 35%
Priprema: 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
Sastojci: Ruby cremeux
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165 gCream 35%
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200 graspberry puree
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20 gLime
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20 gGlucose
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130 gEgg yolks
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30 gsugar
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15 gButter
Priprema: Ruby cremeux
Place all the ingredients in a saucepan and bring to 85°C.
Sastojci: Ruby cremeux
Priprema: Ruby cremeux
Add the gelatin mass. Pour over the chocolate and emulsify.
30 g per cake
Ruby Glacage
Sastojci: Ruby Glacage
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300 gsugar
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300 gGlucose
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150 gwater
Priprema: Ruby Glacage
Bring the sugar, glucose and water to a boil.
Sastojci: Ruby Glacage
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20 ggelatin 200 Bloom
Priprema: Ruby Glacage
Combine the water and gelatin powder to create the gelatin mass.
Sastojci: Ruby Glacage
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200 gsweetened condensed milk
Priprema: Ruby Glacage
Add the condensed milk and the gelatin mass.
Sastojci: Ruby Glacage
Priprema: Ruby Glacage
- Add the chocolate and the Power FlowerTM and emulsify.
- Rest overnight. Use at 32°C.
Finition
Sastojci: Finition
Priprema: Finition
Decorate with Mona Lisa® White Buttercurlies.
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