The Hybritage Raspberry

Recipe components

Raspberry Jelly

IngredientsPreparation
  • 30g
    sugar
  • 2g
    NH pectin
  • 300g
    raspberry puree
  • 40g
    Tarragon

Mix sugar with pectin NH. Heat and infuse the raspberry puree with tarragon, sieve and add sugar-pectin mixture. Heat the puree to 80˚C. Let cool down.

Spiced Ganache

IngredientsPreparation
  • 264g
    35% cream
  • 3g
    star anise
  • 3g
    cardamom
  • 6g
    Licorice
  • 1
    vanilla bean
  • 125g
    sugar
  • 21g
    glucose
  • 55g
    butter

Infuse for 30 minutes cream with star anise, cardamom, licorice and vanilla. Caramelise the sugar and glucose for a light caramel. Add the cream and boil for 2 minutes. Add the Cacao Barry - Madirofolo 65%. Homogenize with a hand blender. Add the butter and homogenize. Let cool down.

Raspberry Crisp

IngredientsPreparation

Melt the Cacao Barry - ZéphyrTM 34% with the cacao butter. Add salt and raspberry powder and homogenize with a hand blender. Add the Paillete Feuilletine. Cool down to 25˚C. Pipe into the mould.

Red Colored Cacaobutter

IngredientsPreparation

Yellow Colored Cacaobutter

IngredientsPreparation

White Colored Cacaobutter

IngredientsPreparation

Orange Colored Cacaobutter

IngredientsPreparation
  • 200g
    Yellow colored cocoa butter
  • 14g
    Red colored cocoa butter

Airbrush the moulds with orange cacaobutter. Let set and airbrush with White cacaobutter. Let set and paint with Bronze powder. Fill the moulds with Or NoirTM -  Nobilis (Cacao min. 67,9%)

Chocolate crown

IngredientsPreparation

Brush a plastic sheet with green cacao butter.

Color the white chocolate with green cacao butter.

Temper the white chocolate and spread out on the plastic sheet as thin as possible.