130 g IQF raspberries
16 g Cointreau® 60%
14 g trimoline
3,6 g corn starch
8 g crystal sugar
2 g NH pectin
54 g raspberry puree
10 g gelatin mass
Step
Heat raspberries with trimoline. Mix the corn starch with
the sugar and pectin, then add to the mixture at around
40°C and bring to the boil. Add raspberry puree, gelatin
mass and Cointreau®. Mix well. Divide into half-spheres
(Ø 1.5 cm) and store in the freezer.
2. RUBY MOUSSE
Ingredients
81 g whole milk
151 g ruby chocolate 47,3%
162 g Debic Stand & Overrun
10 g gelatin mass
Step
Heat the milk and pour over the ruby chocolate and gelatin
mass. Mix with an immersion blender. Check temperature
(32°C), then fold in lightly whipped cream. Divide into halfspheres
(Ø 3.5 cm ref. 149395), then press in the frozen
raspberry insert. Store in the freezer.
3. VANILLA WHIPPED GANACHE
Ingredients
170 g Debic Stand & Overrun (1)
19 g glucose
19 g trimoline
230 g white chocolate 28%
435 g Debic Stand & Overrun (2)
1 vanilla pod
Step
Bring the cream (1) and sugars to the boil. Leave the split vanilla
pod to infuse for 12 minutes. Pour over the white chocolate
and stir. Add the cold liquid cream (2), mix and refrigerate
overnight.
4. SPRAY MASS
Ingredients
100 g cocoa butter
10 g red powder colorant
Step
Melt the cocoa butter at 45°C before adding the colorant.
5. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Beat the vanilla ganache until smooth.
Using a flat tip (160185), shape a rose around a half-sphere.
Store briefly in the freezer.
Spray the red mass (35°C) to obtain a velvety effect.
