Cup red and black  photo

Cup red and black

by Maarten Jordaens - Icare4-Food



  • Raspberry Confit
  • Milk Chocolate Mousse
  • Chocolate crumble
  • Raspberry gel


Raspberry Confit:

  • 100 g Raspberry Crop's 
  • 50 g Red fruit coulis Crop's
  • Sliced Mint

Milk Chocolate Mousse:

  • 185 g Milk vhocolate
  • 125 g Milk
  • 2 g Gelatine
  • 250 g Whipped Cream (35%)

Soak gelatine in cold water.

Heat milk till boiling point.

Mix the milk together with the chocolate.

Add soaked gelatine.

Cool down till 32°C.

Add whipped cream slowly.

Fill silicone moulds or a piping bag.

Chocolate crumble:

  • 250 g Almond powder (100%)
  • 250 g Cream Butter (room temperature)
  • 250 g Flour
  • 250 g Sugar
  • 30 g Cacaopowder

Mix all ingredients by using a kitchen-aid.

Unroll the dough between two baking sheets (+/- 0,5 cm thick).

Bake for 25 minutes at 160°C.

Cool down till room temperature.

Crumble the dough.

Raspberry Gel:

  • 175 g Raspberry puree Crop's
  • 25 g Sugar
  • 2 g Iota (Texturas Albert y Ferran adria**)

Heat all ingredients till boiling point.

Cool down in the fridge.

Mix with a blender till a gel.

Keep in the fridge.



  • Brownie pieces (Food-Experience by Icare4-Food*)
  • Raspberry Flakies (Food-Experience by Icare4-Food*)
  • Rice Crisps (Food-Experience by Icare4-Food*)


  • Infuse of raspberry coulis

Product used

Raspberry puree
Raspberry photo

packaging: 1 kg