Caramel

Ingredients: Caramel

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

Preparation: Caramel

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

Ingredients: Raspberry gel

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

Preparation: Raspberry gel

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

Ingredients: Java crémeux

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

Preparation: Java crémeux

Mix everything and bring to the boil.

Ingredients: Java crémeux

Preparation: Java crémeux

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

Ingredients: Streuzel

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

Preparation: Streuzel

Mix and bake at 165°C (15 min).