Raspberry
(Created by Marc Ducobu - Callebaut Chocolate Ambassador Belgium)
Grenade Chocolate Mousse
| Ingredients | Preparation |
|---|---|
|
560g
of egg yolk
1,000g of syrup 1,800g Callebaut Origine Grenade 3,500g of fresh cream |
Melt the Grenade chocolate. Boil the syrup, pour it on to the egg yolks and cook it to make a bomb paste. Beat the fresh cream, and then divide into equal portions Grenade chocolate, bomb paste, fresh cream. |
Raspberry jelly
| Ingredients | Preparation |
|---|---|
|
200g
of raspberry pulp
10g of syrup 10g of raspberry liqueur 5g of gelatine 15 peppermill turns |
Soak the gelatine and then melt it. Make a mixture of the raspberry pulp, syrup gelatine, raspberry liqueur and the pepper. |
Flourless biscuit
| Ingredients | Preparation |
|---|---|
|
133g
of Parisian broyage (a mixture of 50% crushed almonds and 50% sugar)
100g of cocoa powder 500g of egg white 500g of egg yolks 400g of confectioner's sugar |
Heat the egg yolks in a microwave oven till about 37° and beat them. Beat the egg whites and bind with the sugar. Then mix the egg yolks, broyage, and cocoa powder by hand. Scoop the egg white through the mixture. 5 trays in a ventilated oven at 200°C. |
