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). |
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