Raspberry - caramel

Created by

  • Matthias Devos & Jakob Everaert - Chefs at VOS – Ghent, Belgium

Recipe components

Used Callebaut products

Chocolate sorbet

IngredientsPreparation

Bring to the boil together and leave to cool.

Then transfer the mixture into the Pacojet or ice cream machine and churn into sorbet. 

Caramel

IngredientsPreparation
  • 280g
    sugar
  • 130g
    cream
  • 200g
    salted butter

Heat the sugar until you obtain a caramel with the desired colour. Quench the caramel with the cream. Mix in the diced butter. 

Raspberry gel

IngredientsPreparation
  • 1000g
    raspberry coulis
  • 350g
    sugar syrup (50/50)
  • 15g
    agar

Mix everything and bring to the boil.

Pour into a wide tray and leave to set in the fridge.

Blend into a smooth gel and season with lemon juice.

Java crémeux

IngredientsPreparation
  • 100g
    sorbitol
  • 900g
    cream
  • 6g
    agar
  • 50g
    water
  • 50g
    glucose

Mix everything and bring to the boil.

  • 380g
    Java
  • 7g
    gelatin

Pour the cream over the chocolate-gelatin mixture. Homogenise with the stick blender.

Pour out on a tray (Gastronorm plate).

Leave to set.

Cut out rings of the desired size.

Streuzel

IngredientsPreparation
  • 100g
    butter stored at ambient temperature
  • 100g
    almond powder
  • 100g
    caster sugar
  • 1g
    salt
  • 90g
    flour
  • 15g
    Cocoa powder

Mix and bake at 165°C (15 min).