RASPBERRY MOUSSE WITH

RUBY CHOCOLATE

RASPBERRY CHOCOLATE MOUSSE yield: 1333 g

Ingredients Preparation
29 g lime puree Warm to 104°F.
146 g raspberry puree
15 g glucose syrup
204 g Callebaut® Ruby RB1 Mix and melt to 95°F. Add to the purees and mix well.
35 g gelatin mass (5.8g gelatin with 29.2g cold
water)
63 g egg whites Whip together.
31 g dextrose Warm slightly to create a Swiss meringue.
38 g glucose powder Fold into the puree-mixture.
772 g cream 35% fat Add, mix again and leave to crystallize for 24 hours.

ASSEMBLY
Whip before use.
Pipe the mousse on Mona Lisa Ruby Dome and top with Mona Lisa Ruby Pencils X-Large.

MONA LISA RUBY DOME 2.55’

CHR-CM-22044-999

MONA LISA RUBY PENCILS X-LARGE

CHR-PC-22100-999