Ruby desire
- Level:
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Easy
Passion Fruit Sponge
Ingredients: Passion Fruit Sponge
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450 gNPN-AL2B
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315 gwhole eggs
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35 gflour
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35 gpotato starch
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35 gmelted butter
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80 gpassion fruit purée
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40 golive oil
Preparation: Passion Fruit Sponge
- In a robo coupe add the warm almond paste and add the eggs slowly.
- Then put the mixer in the kitchen aid and whip.
- Add the flour, potato starch, melted butter and passion puree. ‘
- Bake it at 170 degrees Celsius for 15-20 mins.
Ruby Chocolate Mousse
Ingredients: Ruby Chocolate Mousse
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250 mlcream
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4 piece(s)egg yolks
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25 gSugar
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2 piece(s)gelatin leaves
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200 gwhipped cream
Preparation: Ruby Chocolate Mousse
- Boil cream, add the egg yolks and the sugar to make a smooth custard over a slow heat.
- Add the Ruby chocolate and blend it to a fine ganache.
- Allow it to cool down at 50 degrees Celsius. Add the gelatin.
- At 35 degrees Celsius, add the whipped cream.
Raspberry Champagne Curd
Ingredients: Raspberry Champagne Curd
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250 graspberry puree
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75 gsugar
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75 gwhole eggs
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80 gegg yolks
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60 gbutter
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40 ggelatin
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60 mlchampagne rosé
Preparation: Raspberry Champagne Curd
- Boil the raspberry puree.
- Mix sugar with the eggs and the yolks and add the raspberry puree. Cook on low heat till it thickens.
- Add the butter.
- Add the gelatin mixed with the champagne.
Lavender Strawberry Pate D Fruits
Ingredients: Lavender Strawberry Pate D Fruits
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250 gstrawberry puree
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25 gSugar
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12 gpectin
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250 gsugar
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50 gglucose
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4 gtartaric acid
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5 glavender syrup
Preparation: Lavender Strawberry Pate D Fruits
- Boil the strawberry puree with lavender and with half the sugar and glucose and tartaric acid.
- Mix rest of the sugar with the pectin. And add to the above mix blend well.
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