New Year Moneybag
level 2
SILIKOMART Russia Story Mold - 28.311.87.0065 is used in this recipe.
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Recipe components
Callebaut® ingredients
Lime Marshmallow
Ingredients | Preparation |
---|---|
| Boil them to 113℃. |
| Heat them, pour them into mixer, and mix at medium speed. |
Slowly add the 110℃ puree into gelatin mixture and whip it up. |
Wild Strawberry Jelly
Ingredients | Preparation |
---|---|
| Boil it to 40℃ |
| Add them and boil up. |
| Add it. |
Ruby Crumbs
Ingredients | Preparation |
---|---|
Melt together to 35℃. | |
(Callebaut ® Crumbs) |
Crisp Granule
Ingredients | Preparation |
---|---|
| Mix them smooth. |
| Add it. |
| Add them and mix smooth. |
| Add it. |
Bake to golden brown color at 190℃. |
Ruby Raspberry Mousse
Ingredients | Preparation |
---|---|
| Boil them up. |
| Add it. |
Add it to the former mixture and make it into ganache. | |
| Cool down the former mixture to 35℃, add the cream into the mixture, and whip it up. |