Ruby Raspberry Trifle
Makes: 12
  • High profit
  • No food waste
  • Comfort Foods
De-constructed Trifle with Callebaut Ruby Chocolate & Raspberries.
De-constructed Trifle with Callebaut Ruby Chocolate & Raspberries.
Shelf life:
4 days
Containing: 9 Components

Raspberry Ruby Mousse

Ingredients: Raspberry Ruby Mousse

Preparation: Raspberry Ruby Mousse

  1. Bring the raspberry puree to a boil.
  2. Hydrate the gelatin and add it to the hot mixture.
  3. Pour the mixture over the chocolate and mix until emulsified.
  4. Allow it to cool.
  5. Whip the cream to soft peaks and fold it into the chocolate mixture.
  6. Set it in a mold.


  • Whisk
  • Piping Bag
  • Mixing bowl (s)
  • Scale
  • Silpat
  • Spatula(s)
  • Pot
  • Stand Mixer
  • Baking Tray
  • Induction stove
  • Silicone moulds

Cranberry Gel

Ingredients: Cranberry Gel

  • 200 g
    raspberry puree
  • 40 g
  • 4 g
    agar agar
  • 100 g

Preparation: Cranberry Gel

  1. Bring water, puree, and sugar to a boil.
  2. Add agar off the heat while stirring.
  3. Cook for 1 minute.
  4. Allow the mixture to set until firm, then blend until smooth.
  5. Set it in the desired mold.
  6. Once frozen, add it to the center of W2 Mousse.

Raspberry & Ruby Ganache

Ingredients: Raspberry & Ruby Ganache

Preparation: Raspberry & Ruby Ganache

  1. Bring the raspberry puree and glucose to a boil.
  2. Pour the mixture over the chocolate and mix until it is fully emulsified.
  3. Allow it to cool.

Spice Crumble

Ingredients: Spice Crumble

  • 110 g
    ground almonds
  • 110 g
    brown sugar
  • 110 g
    Chilled unsalted butter
  • 110 g
    cake flour
  • 3 g
    ground cinnamon
  • 3 g
    Ground Ginger

Preparation: Spice Crumble

  1. Place all the ingredients in a food processor and mix until they are combined.
  2. Bake at 165°C for 10-15 minutes, or until golden and crunchy.

W2 Baked Custard

Ingredients: W2 Baked Custard

Preparation: W2 Baked Custard

  1. Heat the cream with vanilla.
  2. Once hot, add the chocolate.
  3. Mix the eggs and sugar together.
  4. Bake the mixture in greased and lined rings (using plastic wrap and foil) in a water bath.
  5. Bake at 140°C for 12 minutes or until firm.

Ginger Microwave Sponge

Ingredients: Ginger Microwave Sponge

Preparation: Ginger Microwave Sponge

  1. Blend all ingredients until smooth.
  2. Add melted chocolate and mix.
  3. Strain and add to the siphon gun.
  4. Charge with 4 charger bombs.
  5. Fill the takeaway cup 1/3 of the way (ensure the cup is pierced at the bottom).
  6. Place in the microwave for 40 seconds on high.

Meringue Kisses

Ingredients: Meringue Kisses

  • 150 g
    Castor Sugar
  • 150 g
    icing sugar
  • 150 g
    egg whites
  • 1 piece(s)
    Vanilla pod

Preparation: Meringue Kisses

  1. Whip egg whites and vanilla until stiff.
  2. Add castor sugar and whip for 2 minutes.
  3. Fold in icing sugar.
  4. Pipe the mixture and dry out in an oven at 80°C for 3 hours.
  5. Let it cool and then use.

Berry Jelly

Ingredients: Berry Jelly

  • 350 g
    raspberry puree
  • 150 g
  • 15 g
  • 50 g

Preparation: Berry Jelly

  1. Bring sugar, puree, and water to a boil.
  2. Hydrate the gelatin and melt it into the base.
  3. Set the mixture in the desired mold.
  4. Then use.

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