Raspberry - caramel

Created by

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

Recipe components

Callebaut® ingredients

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).