SWEET & SAVORY SENSATIONS
Using a blend of fine chocolate and the smooth notes of salted caramel, the perfect sweet and savory balance complements a crisp finish
MILKY RASPBERRY MILK CHOCOLATE RASPBERRY MOUSSE Ingredients
• 75 g whole milk
• 175 g raspberry puree Cap’fruit
• 40 g glucose syrup DE 60
• 250 g milk chocolate
Callebaut® 823NV
• 250 g cocoa butter
Callebaut®
• 35 g gelatine mass
• 400 g cream EVEN 35.2%
Preparation
• Bring to the boil.
• Pour over the chocolate and cocoa butter mixture. Emulsify.
• Add to the above mixture.
• Whip and add to the above
mixture at 35°C.
ARRIBA CRÉMEUX Ingredients
• 321 g cream EVEN 35.2%
• 214 g whole milk
• 48 g glucose syrup DE 40
• 81 g egg yolks
• 304 g milk chocolate Callebaut® Single Origin Arriba
• 32 g gelatine mass
• Pour into silicon moulds
PAVONI and freeze.
Preparation
• Bring to the boil.
• Heat up the syrup in the microwave. Add the egg yolks to the syrup and emulsify.
• Pour the cream over the egg yolk mixture, mix and bring back to the boil.
• Pour the above mixture over the chocolate.
• Mix in the softened gelatine
mass and emulsify.
SOFT ALMOND BISCUIT Ingredients
• 181 g egg yolk
• 84 g caster sugar
• 213 g egg white
• 84 g sugar • 252 g marzipan 50%
• 97 g fresh butter
• 90 g Cocoa butter (melted)
• Spread out onto a baking tray covered with PAVONI Silicone Mat and bake for 10 minutes in a convection oven at 200°C.
Preparation
• Whisk together.
• Whisk together.
• Mix in the cutter. Loosen with a bit of the egg white mixture.
• Then fold in the egg yolk mixture. And fold in the rest of the egg white mixture.
• Add to the above mixture.
RED FRUIT GLAZING Ingredients
• 430 g sweetened condensed milk
• 301 g gelatine mass
• 645 g white chocolate Callebaut® W2NV
• 323 g raspberry puree Cap’fruit
• 645 g sugar
• 645 g glucose syrup DE 40
• Let rest for 24 hours before using. Apply at 30°C.
Preparation
• Mix together.
• Heat up to 104°C and add to the mixture above. Let everything melt and emulsify with a mixer.
ASSEMBLY Ingredients
• Salted Caramel Crispearls™
Preparation
Scoop the milk chocolate raspberry mousse into a the mould, insert the Arriba crémeux and close it off with the almond biscuit. Freeze and cover with red fruit glazing. Place a round chocolate plaquette on top, and finish off with Salted Caramel Crispearls™ and fresh raspberries.