Chocolate mousse with ruby rb1 (for entremets)

When using ruby to create a chocolate mousse, you may experience its taste and colour to fade. First: that’s absolutely normal, since you change the natural pH of ruby by adding milk or cream. Second: there’s an easy way to fix it. For instance, by adding the colour of natural ingredients such as raspberry or beetroot (you won’t taste it!). Or by adding acidity from lemons or sour fruits for instance. With this recipe, you can’t go wrong. Expect a beautifully ruby coloured chocolate mousse boasting with fresh, fruity chocolate taste.
Level:
Makes:
1200 g

ruby chocolat mousse for entremets

Ingredients: ruby chocolat mousse for entremets

  • 362 g
    raspberry puree
  • 90 g
    kalamansi puree

Preparation: ruby chocolat mousse for entremets

Warm to 40°C.

Ingredients: ruby chocolat mousse for entremets

  • 72 g
    gelatine mass
  • 90 g
    CHR-R35RB1

Preparation: ruby chocolat mousse for entremets

Mix and melt to 35°C. Add to purees  and mix well. 

Ingredients: ruby chocolat mousse for entremets

  • 63 g
    egg whites
  • 31 g
    dextrose
  • 38 g
    glucose powder

Preparation: ruby chocolat mousse for entremets

Whip together.  
Warm slightly to create a Swiss meringue.  Fold into puree-mixture.

Ingredients: ruby chocolat mousse for entremets

  • 452 g
    whipped cream 35%

Preparation: ruby chocolat mousse for entremets

Add and use immediately.