Recipe components

Callebaut® ingredients

Passion Fruit Sponge

IngredientsPreparation
  • 450g
    Pure Roasted Almond Paste
  • 315g
    whole eggs
  • 35g
    flour
  • 35g
    potato starch
  • 35g
    melted butter
  • 80g
    passion fruit purée
  • 40g
    olive oil
  1. In a robo coupe add the warm almond paste and add the eggs slowly.
  2. Then put the mixer in the kitchen aid and whip.
  3. Add the flour, potato starch, melted butter and passion puree. ‘
  4. Bake it at 170 degrees Celsius for 15-20 mins.

Ruby Chocolate Mousse

IngredientsPreparation
  1. Boil cream, add the egg yolks and the sugar to make a smooth custard over a slow heat.
  2. Add the Ruby chocolate and blend it to a fine ganache.
  3. Allow it to cool down at 50 degrees Celsius. Add the gelatin.
  4. At 35 degrees Celsius, add the whipped cream.

Raspberry Champagne Curd

IngredientsPreparation
  • 250g
    raspberry puree
  • 75g
    sugar
  • 75g
    whole eggs
  • 80g
    egg yolks
  • 60g
    butter
  • 40g
    gelatin
  • 60ml
    champagne rosé
  1. Boil the raspberry puree.
  2. Mix sugar with the eggs and the yolks and add the raspberry puree. Cook on low heat till it thickens.
  3. Add the butter.
  4. Add the gelatin mixed with the champagne.

Lavender Strawberry Pate D Fruits

IngredientsPreparation
  • 250g
    strawberry puree
  • 25g
    Sugar
  • 12g
    pectin
  • 250g
    sugar
  • 50g
    glucose
  • 4g
    tartaric acid
  • 5g
    lavender syrup
  1. Boil the strawberry puree with lavender and with half the sugar and glucose and tartaric acid.
  2. Mix rest of the sugar with the pectin. And add to the above mix blend well.