CARMA® Ruby marbled easter egg with raspberry
This fruity, marbled Easter Egg, filled with a delicious CARMA® Ruby Azalina 40% Raspberry Ganache is an eyecatcher on every Easter table. SHELF LIFE: 6 weeks CONSERVATION: 8°C - 16°C COMPONENTS: 2
- Level:
-
Medium
RASPBERRY JELLY
Ingredients: RASPBERRY JELLY
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48 gsugar
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65 gRaspberry purée Boiron
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29 gglucose syrup
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7 gsugar
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1 gyellow pectin
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1 gCitric acid
Preparation: RASPBERRY JELLY
Mix the pectin with the second sugar. Heat the puree, sugar and glucose. At 40°C add the pectin mix and cook to 106°C. Add the citric acid and mix well.
Cool and mix smooth before using. Pipe about 2g of Jelly into the mold.
- Saucepan
- Bowls
- Whisk
- Thermometer
- Piping bag
- Scissors
- Spatula
CARMA® RUBY AZALINA 40% RASPBERRY & LIME GANACHE
Ingredients: CARMA® RUBY AZALINA 40% RASPBERRY & LIME GANACHE
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150 gRaspberry purée Boiron
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40 glime juice
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55 gglucose syrup
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45 ginvert sugar
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60 gdextrose
Preparation: CARMA® RUBY AZALINA 40% RASPBERRY & LIME GANACHE
Heat the puree and lime juice with the sugars to 70°C. Pour over the CARMA® Ruby Azalina 40% and emulsify.
Pipe at approximately 28°C.
- Saucepan
- Bowls
- Whisk
- Hand blender
- Piping bag
- Scissors
- Spatula
STRUCTURE AND DECOR
Ingredients: STRUCTURE AND DECOR
Preparation: STRUCTURE AND DECOR
Create a marble effect by precasting the mold with CARMA® Ruby Rubina 40% and CARMA® White Nuit Blanche 37%.
Pipe some of the raspberry jelly into the mold. Fill with the CARMA® Ruby Azalina 40% raspberry and lime ganache and leave to crystallise for approximately 8 hours.
Close with pre-crystallised CARMA® Ruby Azalina 40%
Place them in the fridge for about 10 minutes before unmolding.
- Offset spatula
- Piping bags
- Scissors
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