Fruity sweet lips
Recipe by Maarten Jordaens
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
- Soak the gelatine sheets in water
- Heat the milk and raspberry puree till boiling point
- Mix the hot mixture with gelatine and chocolate together
- Mix the whipped cream at 38°C setting point
- 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
- Cook all ingredients till boiling
- Cool down till a set gel
- Mix the “set gel” in a blender till a fluid gel
- 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
- Melt the chocolate and cocoa butter
- Add the Hazelnut praliné and crispy buckwheat
- 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
- Heat the raspberry puree and sugar till 50°C
- Mix with Xanthan Instant
- 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
- Mix all ingredientes in a blender
- Sieve the mixture
- Put the mixture into a siphon and add 2 pieces of N2O 4. Store for 4h in fridge
- Pipe into a carton coffee cup and heat in microwave at 750 W for 1 minute
- 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
- 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
- Melt the chocolate, temper and add yoghurt powder, rice vinegar powder and raspbery powder
- 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
