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Raspberry verrine
Ingredients:
- Mycryo® cocoa butter cocoa butter
Raspberry sauce
Recipe for 16 verrines
| Preparation | Ingredients |
| Caramelize | 70 g glucose
140 g granulated sugar |
| Deglazed with | 600 g raspberry |
Raspberry mousse
Recette pour 16 verrines
| Preparation | Ingredients |
| Make custard cream with | 255 g raspberry
75 g sugar 25 g cream powder 20 g egg yolks |
| Boil | 45 g Mycryo® cocoa butter |
| At 25°C, add | 15 g raspberry liquor
190 g frothy whipped cream |
Rocher Coco
| Preparation | Ingredients |
| Mix all at 45°C | 90 g egg whites
110 g granulated sugar 20 g inverted sugar 160 g grated coco 40 g apple sauce 30 g Mycryo® cocoa butter |
| Cook all together at 220°C for 7 minutes |
Lemon zest confit
| Preparation | Ingredients |
| Thin out | the lemon zest into a julienne |
| Blanche with | a pinch of salt in hot boiling water |
| Drain and boil in light syrup made with | 600 g water
1000 g granulated sugar |
Finishing touch
Decorate with rocher coco and lemon zest confit