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
