Framboos - caramel

Gecreëerd door

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

Recept componenten

Callebaut®-ingrediënten

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).