Forever Trends version | Valrhona Chocolate
Pour the Raspberry Gloss into the bottom of some mini-verrines. Whip the ganache and use a piping bag with a 7 cm nozzle to pipe the ganache in a circle, pu
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Cooking tools:
- Piping bag
- Piping nozzle
- Verrine
- Food processor
- Kitchen scale
- Hand mixer
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Oven
- Baking sheet
- Parchment paper
- Spatula
- Spoon
Ingredients
- 75g Egg whites
- 70g caster sugar
- 70g Icing sugar
- Ground pistachios as required
- 800g Whole frozen raspberries
- 250g Raspberry juice
- 60g Caster sugar
- 8g Pectin NH
- 10g Lemon juice
- 120g Whipping cream 35% fat
- 15g Glucose
- 15g Invert sugar
- 120g KALINGO 65%
- 250g Basic Ganache
- 250g whipping cream 35% fat
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