Ruby Mousse Cake
Ruby Mousse Cake
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Dessert
Servings
6
Prep Time
30 minutes
Cook Time
45 minutes
Valentine’s day is just around the corner, and I’ve got the best dessert idea for you! The new Ruby Chocolate from Callebaut has a berry taste and a beautiful colour which is not due to food colorings but to ruby cocoa beans. It is considered the 4th chocolate next to dark, milk and white. Ruby Chocolate makes a great pair with raspberries with which I’ve associated it in this dessert.
Callebaut Belgium
Ingredients
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150 g of Callebaut Crema RB1 Ruby Chocolate Filling
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100 g of Raspberry Frozen Fruit Puree No Added Sugar
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300 g of Fresh UHT Whipping Cream 35% Fat
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4.5 g of gelatine (Bloom strength 170°)
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22.5 g of water
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75 g of Callebaut Crema RB1 Ruby Chocolate Filling
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100 g of milk
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325 g of Raspberry Frozen Fruit Puree No Added Sugar
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6 g of gelatine (Bloom strength 170°)
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30 g Water
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180 g of sugar
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180 g of glucose (44 Dextrose equivalence (DE))
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82 g of Raspberry juice
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90 g of yoghurt
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16g of gelatine (Bloom strength 170°)
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80 g of water
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366 g of Callebaut Crema RB1 Ruby Chocolate Filling
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7 g of citric acid 1/1
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Callebaut Crema RB1 Ruby Chocolate Filling
-
Raspberry Frozen Fruit Puree No Added Sugar
-
Fresh UHT Whipping Cream 35% Fat
Ruby Chocolate Cake Mousse
Crémeux Cake Filling
Cake Galze
You will need
Directions
Ruby Chocolate Cake Mousse
Moisten the gelatin with water.
Semi-whip the Fresh UHT Whipping Cream 35% Fat (make sure it is only very slightly whipped).
Heat the Callebaut Crema RB1 Ruby Chocolate Filling to 55°C separately heating the Raspberry Frozen Fruit Puree No Added Sugar to 40°, add the gelatin and then combine the two together.
Add 100 g of semi-whipped Fresh UHT Whipping Cream 35% Fat and whisk thoroughly - we recommend the use of a chopper or immersion blender.
Add the remainder of the semi whipped cream
Pour the raspberry puree flush with the edge and stir gently with a wooden spoon.
Crémeux Cake Filling
Heat the milk over a low heat and melt the gelatin, add all the ingredients and blend.
You will need 200 g of creamy mix for 14 cm diameter rings.
Cake Galze
- In a small saucepan, bring the raspberry juice, sugar and glucose to the boil
Add the Callebaut Crema RB1 Ruby Chocolate Filling
- Leave to set for 3-5 minutes then add the melted gelatin, the yoghurt and the citric acid.
- Blend with an immersion blender.
- Use the glaze at 32-28°C on frozen cakes at -18°C
