New Customer
Ingredients: |
|
|
75g |
Gelatine Solution |
|
1650g |
Ravifruit Pear Puree |
|
300g |
Callebaut Velvet White Couverture 33%, melted |
|
312.5g |
Callebaut Mycryo Cocoa Butter, melted |
|
10g |
Xanthan Gum |
|
500g |
Bulla Pure Cream (35%), hot |
|
500g |
Mascarpone |
|
3347.5g |
Total Weight |
|
Method:
Ingredients: |
|
|
600g |
Ravifruit Pear Puree |
|
25g |
Sugar |
|
10g |
Agar Agar |
|
20g |
Lemon Juice |
|
655g |
Total Weight |
|
Method:
Ingredients: |
|
Equipment: |
|
400g |
Williams Pear/ Packham Pear |
|
Half Sphere 4.5cm Moulds |
QS |
Olive Oil |
|
|
QS |
Icing Sugar |
|
|
400g |
Conference Pears/ Corrella Pear |
|
|
600g |
Pear Jelly (recipe above) |
|
|
25g |
Lemon Juice |
|
|
1g |
Juniper Berries, ground |
|
|
1426g |
Total Weight |
|
|
Method:
Ingredients: |
|
|
500g |
Callebaut Velvet White Couverture 33% |
|
500g |
Callebaut Mycryo Cocoa Butter |
|
QS |
Yellow Colouring |
|
1000g |
Total Weight |
|
Method:
Ingredients: |
|
|
500g |
Cacao Barry Ocoa Pur Noir 70% |
|
500g |
Callebaut Mycryo Cocoa Butter |
|
1000g |
Total Weight |
|
Method:
Ingredients: |
|
|
200g |
Callebaut Velvet White Couverture 33% |
|
25g |
Callebaut Milk Chocolate |
|
275g |
Callebaut Cocoa Butter |
|
10g |
Green Colouring |
|
5g |
Yellow Colouring |
|
515g |
Total Weight |
|
Method:
*stem of the pear in milk + dark cornet
Ingredients: |
|
|
75g |
Gelatine Solution |
|
1650g |
Ravifruit Pear Puree |
|
300g |
Callebaut Velvet White Couverture 33%, melted |
|
312.5g |
Callebaut Mycryo Cocoa Butter, melted |
|
10g |
Xanthan Gum |
|
500g |
Bulla Pure Cream (35%), hot |
|
500g |
Mascarpone |
|
3347.5g |
Total Weight |
|
Method:
Ingredients: |
|
|
600g |
Ravifruit Pear Puree |
|
25g |
Sugar |
|
10g |
Agar Agar |
|
20g |
Lemon Juice |
|
655g |
Total Weight |
|
Method:
Ingredients: |
|
Equipment: |
|
400g |
Williams Pear/ Packham Pear |
|
Half Sphere 4.5cm Moulds |
QS |
Olive Oil |
|
|
QS |
Icing Sugar |
|
|
400g |
Conference Pears/ Corrella Pear |
|
|
600g |
Pear Jelly (recipe above) |
|
|
25g |
Lemon Juice |
|
|
1g |
Juniper Berries, ground |
|
|
1426g |
Total Weight |
|
|
Method:
Ingredients: |
|
|
500g |
Callebaut Velvet White Couverture 33% |
|
500g |
Callebaut Mycryo Cocoa Butter |
|
QS |
Yellow Colouring |
|
1000g |
Total Weight |
|
Method:
Ingredients: |
|
|
500g |
Cacao Barry Ocoa Pur Noir 70% |
|
500g |
Callebaut Mycryo Cocoa Butter |
|
1000g |
Total Weight |
|
Method:
Ingredients: |
|
|
200g |
Callebaut Velvet White Couverture 33% |
|
25g |
Callebaut Milk Chocolate |
|
275g |
Callebaut Cocoa Butter |
|
10g |
Green Colouring |
|
5g |
Yellow Colouring |
|
515g |
Total Weight |
|
Method:
*stem of the pear in milk + dark cornet
exclusive offer for new member!