Raspberry sphere

Ricetta

Created by

Luc Debove -

Almond streusel

ingredienti	preparazione
30g zucchero di canna chiaro 30g burro 30g farina 30g Farina di mandorle	Mix using a flat whisk. Sieve.
60g mandorle tritate	Add.
Freeze. Crumble on a plate. Bake at 160°C for 12 min.

White chocolate mouse

ingredienti	preparazione
40g tuorli d'uovo 10g zucchero semolato	Make a pâte à bombe.
150g Cacao Barry Cioccolato Bianco Zéphyr™ 34% (CHW-N34ZEPH-126)	Melt.
40g massa gelatinosa 6foglia/e gelatina	Gelatin mass or gelatin leaves. Melt. Add to pâte à bombe with chocolate.
500g panna	Whip and add carefully. Once homogenous, cool mixture.

Green lemon jelly

ingredienti	preparazione
50g gel neutro 15g succo di limone 1scorza limone	Mix together. Cool in pipettes.

raspberry sauce

ingredienti	preparazione
150g lamponi freschi 20g zucchero 1scorza limone verde	Mix together in a hot pan. Cool on a covered tray.

Dried fruit nougatine

ingredienti	preparazione
100g zucchero a velo 50g burro fuso	Mix.
60g succo d'arancia 10g semi di sesamo 10g pistacchi 10g mandorle tritate	Add.
30g farina	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

ingredienti	preparazione
50g burro fuso 110g zucchero 110g uova 110g farina setacciata T55 85g latte 15g albume 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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