ruby rosseate

Created by

Avijit Ghosh -

level 2

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Recipe components

Callebaut® ingredients

Saffron gene biscuit

Ingredients	Preparation
640g marzipan 12piece(s) eggs 200g butter 120g flour 120g flour 10g Baking powder 1g saffron 50g milk	Warm the marzipan in a micro oven to soften it. Beat eggs with soften marzipan. Add sieved flour with baking powder. Add warm milk steeped the saffron. Add the melted butter. Mix well. Bake it at 180 deg c for 10 mins.

Saffron yoghurt cream

Ingredients	Preparation
200g yoghurt 150g cream 3piece(s) egg yolks 75g Caster sugar 8g gelatine mass	Prepare custard by boiling cream and adding the egg yolks mixed with the sugar. Add the gelatine. Add the yoghurt and mix well. Set in desired mould.

Raspberry confit

Ingredients	Preparation
700g raspberry puree 120g glucose 200g sugar 12g NH pectin	Warm up the puree with the glucose. Add the mixture of sugar and pectin. Cook 2 mins Set in desired mould.

Ruby Rose Mousse

Ingredients	Preparation
250g cream 4piece(s) egg yolks 25g sugar 10g white rose essence 150g Callebaut - Finest Belgian Ruby Chocolate - Ruby Chocolate - RB1 - 10kg Callets 24g gelatin leaves 200g whipped cream	Prepare custard by boiling cream and adding the egg yolks with sugar. Add the gelatin mass to the custard and mix well. Pour the custard over the ruby chocolate and blend. At 35 deg C fold in the whipping cream.

Milk Chocolate Glaze

Ingredients	Preparation
150g mineral water 300g sugar 300g glucose 200g condensed milk 140g gelatine mass 300g Callebaut - Finest Belgian Milk Chocolate - Recipe N° Milk Chocolate - 823 - 5kg Block 12g food coloring	Boil water with glucose. Bring to boil for three minutes Off the fire, add the condensed milk, gelatin mass and the milk chocolate and whisk well. Strain the mixture in the beaker and blend it. Use the glaze at 35 to 40 deg C.