Valentina
Almond Crumble
135 g butter
150 g sugar
20 g hazelnut
150 g almond powder
180 g flour
3 g salt
- Mix all dry ingredients.
- Add butter to mixture and blend into fine crumble.
Almond Pate
300 g almonds
200 g sugar
2 g tarragon
140 g Cacao Barry® Origin milk chocolate couverture Papouasie 35% cocoa
40 g Cacao Barry® Deodorized Cocoa Butter
- Add almonds, sugar and tarragon to cutter. Mix into homogeneous mass.
- Add chocolate and cacao butter. Blend into a nice paste.
Raspberry Compote
100 g raspberries
130 g Fruit'Purée Raspberry Capfruit
20 g Fruit'Purée Calamansi Capfruit
65 g sugar
3 g agar
- Add raspberries, Fruit'Purée Raspberry Capfruit, Fruit'Purée Calamansi Capfruit and sugar to saucepan. Bring to a boil.
- Add agar and bring to a boil again.
Raspberry Ganache
190 g cream
100 g Fruit'Purée Raspberry Capfruit
55 g glucose
40 g lime
330 g Cacao Barry® Origin dark chocolate couverture Mexique 66% cocoa
300 g Cacao Barry® Origin milk chocolate couverture Papouasie 35% cocoa
100 g butter
- Combine cream, Fruit'Purée Raspberry Capfruit and glucose. Bring to a boil.
- Add chocolate and lime.
- Create smooth ganache by homogenising mixture with butter.
Raspberry Jelly
200 g water
50 g apple juice
85 g Fruit'Purée Raspberry Capfruit
100 g glucose
200 g sugar
40 g Vipec-S
- Add water, apple juice, Fruit'Purée Raspberry Capfruit, glucose and sugar to a bowl. Bring to a boil.
- Add Vipec-S and bring to a boil again.