Luv you berry much
FOR BEDAZZLING DESSERTS
Transform à la minute servings into next-level creations. And add innovating showstoppers to your menu in a heartbeat.
Recipe
Raspberry crémeux balls (10g per portion)
| ingredients | preparation |
|---|---|
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Boil together. |
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Mix and add. Cook like an anglaise to 82°C. |
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Mix into anglaise until homogenous. |
Pour into silicone ball shaped moulds. Freeze overnight, demould and store in freezer. |
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Ruby chocolate mousse (40g per portion)
| ingredients | preparation |
|---|---|
|
Warm to 40°C. |
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Mix and melt to 35°C. Add and mix well. |
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Whip together. Warm slightly to create Swiss meringue. Fold into puree mixture |
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Add and let set in fridge for 30 mins. |
Finishing & decorations
| ingredients | preparation |
|---|---|
|
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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