Raspberry mousse sphere photo

Raspberry mousse sphere

by Maarten Jordaens

 

Ingredients

  • Raspberry mousse sphere
  • Cream of milk chocolate
  • Yoghurt crumble
  • Chocolate powder

Preparation

Raspberry mousse sphere

  • 1000 g Crop’s raspberry puree (Defrosted)
  • 50 g sugar
  • 25 g gelatine
  • 560 g whipped Cream 35%

soak the gelatine in cold water

heat 200 grams of raspberry puree with the sugar to 90°C

add the gelatine and mix to a homogeneous mass

add the rest of the defrosted raspberry puree and mix thoroughly well

add whipped cream and make a homogeneous mousse

fill a demi-sphere shaped mould

put the mould in the freezer until frozen

make a sphere with two demi-spheres

defrost the sphere

Cream of milk chocolate

  • 250 g milk
  • 250 g cream
  • 50 g sugar
  • 100 g egg yolks
  • 300 g milk chocolate

gently heat the milk, cream, sugar and egg yolks to 85°C

pour this hot mix over the chocolate and mix very well

leave to cool in the fridge over-night

Yoghurt Crumble

  • 150 g flour
  • 125 g sugar
  • 125 g butter (Room temperature)
  • 70 g yoghurt powder

gently mix all the ingredient (Kenwood or Kitchen-aid)

make a sausage of the dough by using a plastic roll

leave the dough to cook in the fridge for a few hours

grate the dough

leave to dry in the oven at 80°C for +/- 2 hours

Chocolate powder

  • 100 g dark chocolate
  • Maltodextrine

melt the chocolate (bain-marie or microwave)

add maltodextrine until a free flowing chocolate powder is achieved

Finishing

Crop’s raspberry (Raspberry Punnet Bakery)

honey cress

Product used

Raspberry puree
Raspberry photo

packaging: 1 kg