Chocolate mousse with ruby rb1 (for desserts) | Van Houten

Name: Chocolate mousse with ruby rb1 (for desserts) | Van Houten
Ingredients: 362 g raspberry puree; 90 g kalamansi puree Warm to 40°C.; 90 g CHR-R35RB1; 72 g gelatine mass Mix and melt to 35°C. Add to purees and mix well.; 63 g egg whites; 31 g dextrose; 38 g glucose powder Whip together. Warm slightly to create a Swiss meringue. Fold into puree-mixture.; 452 g whipped cream 35% Add and use immediately.

www.barry-callebaut.com

Experience the vibrant ruby hue and rich flavor of Van Houten's chocolate mousse with natural raspberry puree and kalamansi. Perfect for dessert lovers!

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Ingredients

362 g raspberry puree
90 g kalamansi puree Warm to 40°C.
90 g CHR-R35RB1
72 g gelatine mass Mix and melt to 35°C. Add to purees and mix well.
63 g egg whites
31 g dextrose
38 g glucose powder Whip together. Warm slightly to create a Swiss meringue. Fold into puree-mixture.
452 g whipped cream 35% Add and use immediately.