Raspberry sphere

Receta

Created by

Luc Debove -

Almond streusel

ingredientes	preparación
30g azúcar moreno claro 30g mantequilla 30g harina 30g poudre d'amande	Mix using a flat whisk. Sieve.
60g almendras picadas	Add.
Freeze. Crumble on a plate. Bake at 160°C for 12 min.

White chocolate mouse

ingredientes	preparación
40g yemas de huevo 10g azúcar en polvo	Make a pâte à bombe.
150g Chocolate blanco Cacao Barry Zéphyr™ 34% (CHW-N34ZEPH-126)	Melt.
40g masa de gelatina 6hoja(s) gelatina	Gelatin mass or gelatin leaves. Melt. Add to pâte à bombe with chocolate.
500g nata	Whip and add carefully. Once homogenous, cool mixture.

Green lemon jelly

ingredientes	preparación
50g gel neutro 15g jugo de limon 1cáscara limón	Mix together. Cool in pipettes.

raspberry sauce

ingredientes	preparación
150g frambuesas frescas 20g azúcar 1cáscara limon verde	Mix together in a hot pan. Cool on a covered tray.

Dried fruit nougatine

ingredientes	preparación
100g azúcar en polvo 50g mantequilla derretida	Mix.
60g zumo de naranja 10g semillas de sésamo 10g pistachos 10g almendras picadas	Add.
30g harina	Add.
Cool for about 1 h. Roll out on Silpat and bake at 180°C for 15 min. Let cool and chop 5 cm diameter circles (3 per dessert). Avoid moisture.

Pistachoo sponge cake

ingredientes	preparación
50g mantequilla derretida 110g azúcar 110g huevos 110g harina tamizada T55 85g leche 15g clara de huevo 25g Callebaut® Pure Pistachio Paste (NPO-PI1-T62)	Mix together. Blend and sieve. Put in a siphon. Shake and add gaz (usually 2). Half-fill plastic disposables glasses. Cook 30 sec. in microwave. Turn over and let cool.

Used products

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