Fruity sweet lips

I. COMPOSITION

• Mousse
• Raspberry Gel
• Crispy Praliné – Chocolate Sphere
• Raspberry Coulis
• Chocolate spongecake
• Decor – White Chocolate powder
• Breakable Chocolate, chocolate decor
• Decoration
• Fresh Herbs

II. MOUSSE

• 175 g Whole milk
• 75 g Raspberry puree
• 500 g Whipped cream (35%)
• 300 g Usulután 65 Signature Origin dark couverture chocolate
• 4 g Gelatine (sheets)
• Red Velvet Spray

PROCESS

1. Soak the gelatine sheets in water
2. Heat the milk and raspberry puree till boiling point
3. Mix the hot mixture with gelatine and chocolate together
4. Mix the whipped cream at 38°C setting point
5. Fill the silicon moulds and freeze and spray with red velvet

III. RASPBERRY GEL

• 300 g Raspberry puree
• 50 g Sugar
• 4 g Agar

PROCESS

1. Cook all ingredients till boiling
2. Cool down till a set gel
3. Mix the “set gel” in a blender till a fluid gel
4. Put in piping bags and store in fridge

IV. CRISPY PRALINÉ – CHOCOLATE SPHERE

• 200 g Hazelnut praliné
• 100 g Usulután 65 Signature Origin dark couverture chocolate
• 25 g Deodorized Cocoa Butter
• 30 g Crispy Buckwheat

PROCESS

1. Melt the chocolate and cocoa butter
2. Add the Hazelnut praliné and crispy buckwheat
3. Mix till homogenious mixture and put in a silicon sphere mould and freeze

V. RASPBERRY COULIS

• 200 g Mango puree
• 20 g Sugar
• 1,5 g Xanthan Instant

PROCESS

1. Heat the raspberry puree and sugar till 50°C
2. Mix with Xanthan Instant
3. Store in fridge

VI. CHOCOLATE SPONGECAKE

• 125 g Egg whites
• 80 g Almond Powder 100%
• 80 g Egg yolks 80 g Sugar
• 20 g Flour
• 10 g High fat Cocoa Powder

PROCESS

1. Mix all ingredientes in a blender
2. Sieve the mixture
3. Put the mixture into a siphon and add 2 pieces of N2O 4. Store for 4h in fridge
4. Pipe into a carton coffee cup and heat in microwave at 750 W for 1 minute
5. Cool down

VII. DECOR – WHITE CHOCOLATE POWDER

• 100 g Maltodextrine tapioca
• 150 g Obsession 30 Belgian white chocolate
• 10 g Raspberry Powder
• 10 g Yodry – yoghurt Powder
• 5 g Rice Vinegar Powder

PROCESS

1. Whisk melted chocolate with all other ingredients till a powder

VIII.  BREAKABLE CHOCOLATE – CHOCOLATE DECOR

• 200 g Delight 29 Belgian white chocolate
• 10 g Yodry – yoghurt Powder
• 10 g Raspberry Powder
• 5 g Rice vinegar Powder
• Crispy Cereal mix

PROCESS

1. Melt the chocolate, temper and add yoghurt powder, rice vinegar powder and raspbery powder
2. Spread the chocolate and top with Crispy cereal mix

IX. DECORATIONS

• Red Fruit Crumble Crispy
• Red Fruit Curls

X. FRESH HERBS

• Atsina Cress I Basilicum Cress