Club Sweetdwich
Containing: 2 Components

Raspberry Confit

Ingredients: Raspberry Confit

  • 375 g
    raspberry puree
  • 75 g
  • 12 g
    Pectin NH
  • 5 g
    gelatin 200 Bloom
  • 30 g

Preparation: Raspberry Confit

In a saucepan, heat the
raspberry puree to 40°C then
sprinkle in the mixture of pectin
NH and sugar.
Bring the mixture to the boil for
1 minute then remove from the
heat and add the gelatine mass.

Chocolate Cream

Ingredients: Chocolate Cream

  • 102 g

Preparation: Chocolate Cream

Melt the chocolate to 45°C.

Ingredients: Chocolate Cream

  • 20 g

Preparation: Chocolate Cream

Boil the milk and make a ganache with the chocolate.

Ingredients: Chocolate Cream

  • 216 g
    Cream 35%

Preparation: Chocolate Cream

Half whip the cream and mix with the ganache at 50 C.

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