Framboos - caramel
Deel
Recept componenten
Callebaut®-ingrediënten
Chocolate sorbet
Ingrediënten | Bereiding |
---|---|
| Bring to the boil together and leave to cool. Then transfer the mixture into the Pacojet or ice cream machine and churn into sorbet. |
Caramel
Ingrediënten | Bereiding |
---|---|
| Heat the sugar until you obtain a caramel with the desired colour. Quench the caramel with the cream. Mix in the diced butter. |
Raspberry gel
Ingrediënten | Bereiding |
---|---|
| Mix everything and bring to the boil. Pour into a wide tray and leave to set in the fridge. Blend into a smooth gel and season with lemon juice. |
Java crémeux
Ingrediënten | Bereiding |
---|---|
| Mix everything and bring to the boil. |
| Pour the cream over the chocolate-gelatin mixture. Homogenise with the stick blender. Pour out on a tray (Gastronorm plate). Leave to set. Cut out rings of the desired size. |
Streuzel
Ingrediënten | Bereiding |
---|---|
| Mix and bake at 165°C (15 min). |