Framboos - caramel

Gecreëerd door

  • Matthias Devos & Jakob Everaert - Chefs en eigenaars VOS – Gent, België

Receptcomponenten

Gebruikte Callebautproducten

Chocolate sorbet

IngrediëntenBereiding

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

IngrediëntenBereiding
  • 280g
    suiker
  • 130g
    room
  • 200g
    gezouten boter

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

IngrediëntenBereiding
  • 1000g
    frambozencoulis
  • 350g
    suikerstroop (50/50)
  • 15g
    agar

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

IngrediëntenBereiding
  • 100g
    sorbitol
  • 900g
    room
  • 6g
    agar
  • 50g
    water
  • 50g
    glucose

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

IngrediëntenBereiding

Mix and bake at 165°C (15 min).