DESSERT CHOCOLATE AND RASPBERRY
PATE CIGARRETTE
50gr Caster Sugar
50gr Wheat Flour Type 55
50gr Butter 82% M.G.
50gr Egg White
1gr Green Dye
Mix the butter with the sugar.
Add the liquid egg whites and finally the flour.
Keep in cold storage.
Place on a silpat in the desired form and bake.
RASPBERRY AND BASIL COOKIE
135gr Egg white
30gr Inulin
75gr Cane Sugar
50gr Rice Flour
75gr Almond Powder
15gr Coconut Oil
50gr Raspberry Fruit Puree
10gr Basil
5gr Albumin
Beat the egg whites with the albumin for 3 minutes, add the inulin and sugar and beat for another 4 minutes.
Grind the second egg whites with the basil. Mix the rice flour with the almonds. Stir the meringue into the flour mixture. Involve the raspberry puree and finally the coconut oil. Pour into silicone molds and bake at 160ºC for 11 minutes.
RASPBERRY CREAM
632gr Raspberry Fruit Puree
46gr Coconut Oil
11gr Pectin NH
23gr Inulin
9gr Ice Cream Stabilizer
46gr Grape Seed Oil
Mix the inulin with the pectin. Heat the puree to 45ºC with the coconut oil in a pan, add the inulin mixture little by little, stir with stir sticks and heat to 85ºC.
Cool to 40ºC. Emulsify the grape seed oil with the turmix. Freeze in the molds.
MILK CHOCOLATE MOUSSE
332gr Water
8gr Gelatin Sheets “Silver”
1gr Natur Emul
260gr Piura Blanco Milk 48%
100gr Egg White
50gr Inulin
Heat the water to 45ºC and add the gelatine leaves, previously soaked in cold water.
Melt the chocolate at 45ºC and gradually incorporate it into the previous mixture. Emulsify with the turmix. Assemble the egg whites and add the inulin little by little. When the preparation is at 30ºC, gradually add the previous mixture at low speed. To finish wrap with a spatula and use.
RASPBERRY GELATIN
100g Raspberry Fruit Puree
8g Powdered Gelatine25g Water
Boil the puree with the water and the powdered gelatine.
Pour into molds and freeze.
DESSERT CHOCOLATE AND RASPBERRY
50gr Fresh Raspberries
5gr Velvet Brown Dye
After the mousse is frozen spray it with brown velvet spray.
Place the gelatine on top and decorate with raspberries and crunchy crumble.
