Raspberry and granola heart
- Level:
-
Difficult
Granola Base
Ingredients: Granola Base
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100 gButter
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100 gBrown sugar
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10 gFlour
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100 gAlmond powder
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50 gRolled oats
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50 gAlmond flakes
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60 gSunflower seeds
Preparation: Granola Base
Mix together and bake at ± 160°C for 20 mins.
Raspberry cream
Ingredients: Raspberry cream
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45 gSugar
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2,5 gIce cream stabiliser
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45 gEgg yolks
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7 gNh pectin
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300 gRaspberry puree
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30 gCalamondin
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70 gDairy butter
Preparation: Raspberry cream
Mix together sugar, stabilizer and pectin NH. Add mixture to purees and egg yolks and cook to 85°C.
Cool to 40°C, add butter and mix well.
Callebaut® Gold Mousse
Ingredients: Callebaut® Gold Mousse
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20 gLime puree
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12 gGlucose
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100 gCream
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22 gGelatin mass
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270 gWhipped cream
Preparation: Callebaut® Gold Mousse
Boil cream, glucose and puree. Pour it over gelatine and chocolate. Mix well. Add whipped cream at 40°C.
Callebaut® Gold Glazing
Ingredients: Callebaut® Gold Glazing
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180 gSugar
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180 gGlucose
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90 gWater
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2 gIbc gold powder
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120 gSweetened concentrated milk
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80 gGelatin mass
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100 gMirror glaze
Preparation: Callebaut® Gold Glazing
Boil sugar, water and glucose to 105°C. Pour over rest of ingredients. Mix well.
Use at 40°C.
Chocolate biscuit
Ingredients: Chocolate biscuit
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296 gEgg white
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270 gSugar
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196 gEgg yolks
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89 gCocoa powder
Preparation: Chocolate biscuit
Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.
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