Luv you berry much
FOR BEDAZZLING DESSERTS Transform à la minute servings into next-level creations. And add innovating showstoppers to your menu in a heartbeat.
- レベル:
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初級レベル
- 分量:
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15 plated desserts
Raspberry crémeux balls (10g per portion)
材料: Raspberry crémeux balls (10g per portion)
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0.6 oz35％クリーム
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0.9 ozラズベリーピューレ
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0.1 ozライムピューレ
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0.1 ozグルコース DE 40
作り方: Raspberry crémeux balls (10g per portion)
Boil together.
材料: Raspberry crémeux balls (10g per portion)
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0.5 oz卵黄（あらかじめ混ぜ合わせたもの）
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0.2 oz砂糖
作り方: Raspberry crémeux balls (10g per portion)
Mix and add. Cook like an anglaise to 82°C.
材料: Raspberry crémeux balls (10g per portion)
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1.7 ozCallebaut ® 最高級ベルギー産ルビーチョコレート レシピ N°RB1 (CHR-R35RB1)
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0.1 oz無塩バター
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0.2 ozゼラチンの塊
作り方: Raspberry crémeux balls (10g per portion)
Mix into anglaise until homogenous.
Pour into silicone ball shaped moulds. Freeze overnight, demould and store in freezer.
Ruby chocolate mousse (40g per portion)
材料: Ruby chocolate mousse (40g per portion)
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6.4 ozラズベリーピューレ
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1.6 ozカラマンシーピューレ
作り方: Ruby chocolate mousse (40g per portion)
Warm to 40°C.
材料: Ruby chocolate mousse (40g per portion)
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1.6 ozCallebaut ® 最高級ベルギー産ルビーチョコレート レシピ N°RB1 (CHR-R35RB1)
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1.3 ozゼラチンの塊
作り方: Ruby chocolate mousse (40g per portion)
Mix and melt to 35°C. Add and mix well.
材料: Ruby chocolate mousse (40g per portion)
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1.1 oz卵白
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0.6 ozブドウ糖
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0.7 ozブドウ糖粉末
作り方: Ruby chocolate mousse (40g per portion)
Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture
材料: Ruby chocolate mousse (40g per portion)
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8.0 ozホイップクリーム 35
作り方: Ruby chocolate mousse (40g per portion)
Add and let set in fridge for 30 mins.
Finishing & decorations
材料: Finishing & decorations
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2CHR-CM-21750
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フリーズドライスグリ
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綿菓子
作り方: Finishing & decorations
Use one dome for the base. Pipe in ruby chocolate mousse and insert ruby crémeux ball. Cut out circle from second dome and place on top of base. Decorate hole with redcurrant.
Place on cotton candy.
Tip: When making pastries, use ruby decorations fresh & serve within 24 hours
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