Framboisine
(Created by Derrick Tu Tan Pho - Master Chocolatier and Pastry Chef)
Raspberry Coulis
| Ingredients | Preparation |
|---|---|
|
215 g
raspberry puree
10 g lemon juice 45 g sugar |
Warm. |
|
11 g
cornstarch
11 g sugar |
Combine and add. Cook to 100°C (212°F) and take off the stove. |
|
26 g
butter in powder form Callebaut® Mycryo®
10 g Grand Marnier |
Add. |
Raspberry in Grand Marnier
| Ingredients | Preparation |
|---|---|
|
600 g
fresh raspberries
100 g Grand Marnier 100 g simple syrup |
Let the raspberries soak in the liquor and syrup for minimum 3 hours. |
Chocolate Cream
| Ingredients | Preparation |
|---|---|
| 70 g syrup | Bring to the boil. |
| 70 g egg yolks |
Pour syrup over the egg yolks and whip up in the mixer at the 3rd speed, like a pâte à bombe. |
| 110 g melted dark chocolate Callebaut® Origine Sao Thomé SAOTHOME | Fold in at 40°C (104°F). |
| 360 g whipped cream | Fold in lightly. |
Tip: Replace the rasperries with oranges, mandarins or cherries.
