Deze luchtige Ruby-marshmallow, gekozen vanwege de natuurlijke, bessenachtige zuurgraad en levendige fruittonen, verzacht de intense kern van de grapefruit-pâte de fruit. Deze combinatie laat perfect zien hoe Ruby de fruitaroma’s weet te versterken, terwijl de helderheid en frisheid behouden blijven in een spel van contrasterende texturen.

Niveau:: Gemiddeld
Hoeveelheid:: ca. 20 stuks
Houdbaarheid:: 2-3 weken
Bewaren:: Bewaren bij 16-18 °C in een luchtdichte verpakking. Vermijd vocht.

Demonstration video<span>Ruby Grapefruit Marshmallows</span>

Demonstration videoRuby Grapefruit Marshmallows

187.5 g

Suiker
110 g

Callebaut RB2
3.23 g

Cacaoboter
125 g

Frambozenpuree
78 g

Trimoline 2
82.5 g

Gelatine massa
1.5 g

Citroenzuur
62 g

Trimoline 1

1. Melt the Ruby chocolate and cocoa butter together to 40°C, then stir in the citric acid.

2. Warm the sugar, trimoline #1 and raspberry puree to 110°C.

3. Pour the hot syrup over the trimoline #2 and gelatine mass.

4. Whip the mixture in a stand mixer until fully aerated but still warm.

5. Fold the melted Ruby chocolate mixture into the whipped marshmallow base and mix well.

7. Pipe into heavily oiled moulds and dust the surface with sugar.

8. Leave to set overnight. Unmould the following day and toss in sugar to evenly coat.

460 g

Grapefruitpuree
44 g

Glucose siroop
9.8 g

Gele pectine
310 g

Suiker
6 g

Citroenzuur
20 g

Grapefruitschil
1 g

Timut-peper

1. Blanch the grapefruit peel three times, then set aside.

2. Finely grind the Timut pepper and reserve.

3. In a separate bowl, whisk together the sugar and yellow pectin.

4. Combine the grapefruit puree, glucose syrup, blanched peels, and the pectin-sugar mixture. Emulsify with a hand blender until the peels are tiny specks.

5. Bring the mixture to a boil and cook to 106°C.

6. Remove from heat. Stir in the citric acid and ground Timut pepper.

8. Dispense immediately into moulds using a warmed sauce funnel.