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Recipe Step by Step
Raspberry Inspiration Molded Hearts
SQ INSPIRATION FRAMBOISE
Raspberry Inspiration Crémeux
370g INSPIRATION FRAMBOISE
Kalingo Chocolate Jelly
3g pectin X58
165g KALINGO 65%
100g Brown sugar
100g Bread flour
100g Almond flour
100g European-style butter
2090g Frozen whole raspberries
625g Raspberry juice
10g Pectin NH
Kalingo Chocolate Sorbet
10g dry milk
25g Glucose powder
3g Ice cream stabilizer
135g KALINGO 65%
Raspberry Inspiration Spray Mix
300g INSPIRATION FRAMBOISE
150g BEURRE DE CACAO
Assembly and finishing
Using piping nozzles of different sizes, pierce the top halves of the shells (see photo).
Place the pierced shells in the refrigerator to chill. Use a spray gun to create a slight velvet-effect on the cold shells with the RASPBERRY INSPIRATION
spray mix.Once the jelly has been made, pour into a frame to a thickness of 1cm.
Store in the refrigerator and, once set, cut into 1cm cubes.Place one unpierced half-heart on a flat plate.
Using a piping bag, arrange 40g of RASPBERRY INSPIRATION crémeux in the bottom of the shell, then add 15g of streusel and 30g of jelly cubes.
Using the siphon, arrange approx. 20g of raspberry foam on one side of the heart.
Finish by placing a generous quenelle of sorbet in the other part of the heart and close with a pierced half-heart. Serve immediately.
You can also add chocolate bonbons or other little sweet treats.