Raspberry and granola heart

Level:
Difficult

Granola Base

Ingredients: Granola Base

  • 100 g
    butter
  • 100 g
    brown sugar
  • 10 g
    flour
  • 100 g
    almond powder
  • 50 g
    rolled oats
  • 50 g
    almond flakes
  • 60 g
    sunflower seeds

Preparation: Granola Base

Mix together and bake at ± 160°C for 20 mins. 

Raspberry cream

Ingredients: Raspberry cream

  • 45 g
    sugar
  • 2,5 g
    ice cream stabiliser
  • 45 g
    egg yolks
  • 7 g
    NH pectin
  • 300 g
    raspberry puree
  • 30 g
    calamondin
  • 70 g
    dairy butter

Preparation: Raspberry cream

Mix together sugar, stabilizer and pectin NH. Add mixture to purees and egg yolks and cook to 85°C.
Cool to 40°C, add butter and mix well.

Callebaut® Gold Mousse

Ingredients: Callebaut® Gold Mousse

Preparation: Callebaut® Gold Mousse

Boil cream, glucose and puree. Pour it over gelatine and chocolate. Mix well. Add whipped cream at 40°C.

Callebaut® Gold Glazing

Ingredients: Callebaut® Gold Glazing

Preparation: Callebaut® Gold Glazing

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients. Mix well. 

Use at 40°C. 

Chocolate biscuit

Ingredients: Chocolate biscuit

  • 296 g
    egg white
  • 270 g
    sugar
  • 196 g
    egg yolks
  • 89 g
    cocoa powder

Preparation: Chocolate biscuit

Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.