Luv you berry much
Easy
Menge: 15 plated desserts
FOR BEDAZZLING DESSERTS Transform à la minute servings into next-level creations. And add innovating showstoppers to your menu in a heartbeat. 
FOR BEDAZZLING DESSERTS Transform à la minute servings into next-level creations. And add innovating showstoppers to your menu in a heartbeat. 
Containing: 3 Components

Raspberry crémeux balls (10g per portion)

Zutaten: Raspberry crémeux balls (10g per portion)

  • 16 g
    35 % Sahne
  • 25 g
    Himbeerpüree
  • 2 g
    Limettenpüree
  • 2 g
    Glukose DE 40

Zubereitung: Raspberry crémeux balls (10g per portion)

Boil together.

Zutaten: Raspberry crémeux balls (10g per portion)

  • 13 g
    Eigelb (vorgemischt)
  • 6 g
    Zucker

Zubereitung: Raspberry crémeux balls (10g per portion)

Mix and add. Cook like an anglaise to 82°C.

Zutaten: Raspberry crémeux balls (10g per portion)

  • 49 g
    Callebaut ® Feinste belgische Rubinschokolade, Rezept Nr. RB1 (CHR-R35RB1)
  • 2 g
    Butter 82%MG
  • 6 g
    Gelatinemasse

Zubereitung: Raspberry crémeux balls (10g per portion)

Mix into anglaise until homogenous. 

Pour into silicone ball shaped moulds. Freeze overnight, demould and store in freezer.

Ruby chocolate mousse (40g per portion)

Zutaten: Ruby chocolate mousse (40g per portion)

  • 181 g
    Himbeerpüree
  • 45 g
    Kalamansi-Püree

Zubereitung: Ruby chocolate mousse (40g per portion)

Warm to 40°C. 

Zutaten: Ruby chocolate mousse (40g per portion)

  • 45 g
    Callebaut ® Feinste belgische Rubinschokolade, Rezept Nr. RB1 (CHR-R35RB1)
  • 36 g
    Gelatinemasse

Zubereitung: Ruby chocolate mousse (40g per portion)

Mix and melt to 35°C. Add and mix well. 

Zutaten: Ruby chocolate mousse (40g per portion)

  • 32 g
    Eiweiß
  • 16 g
    Traubenzucker
  • 19 g
    Glukosepulver

Zubereitung: Ruby chocolate mousse (40g per portion)

Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture

Zutaten: Ruby chocolate mousse (40g per portion)

  • 226 g
    Schlagsahne 35%

Zubereitung: Ruby chocolate mousse (40g per portion)

Add and let set in fridge for 30 mins.

Finishing & decorations

Zutaten: Finishing & decorations

  • 2
    CHR-CM-21750
  • gefriergetrocknete Johannisbeeren
  • Zuckerwatte

Zubereitung: Finishing & decorations

Use one dome for the base. Pipe in ruby chocolate mousse and insert ruby crémeux ball. Cut out circle from second dome and place on top of base. Decorate hole with redcurrant.

Place on cotton candy.

Tip: When making pastries, use ruby decorations fresh & serve within 24 hours

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