Recipe components

Callebaut® ingredients

Saffron gene biscuit

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation

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

IngredientsPreparation

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.