The Chefs' Warehouse Callebaut Ruby Sphere Recipe

Ruby Sphere BY

FRANCOIS MELLET

LEMON SPONGE • PISTACHIO HAZELNUT FEUILLETINE • WHIPPED WHITE CHOCOLATE GANACHE LIME CRÉMEUX • RASPBERRY CHEESECAKE MOUSSE • RUBY RED GLAZE • CRESCENDO SLIM TART SHELL

1

Lemon Sponge Granulated Sugar Whole Eggs Almond Powder Salt Zest of 4 Lemons Egg White Granulated Sugar Fora Butter

2

Using a whisk attachment, mix the granulated sugar, whole eggs, lemon zest and almond powder at high speed. Using another mixer, make a meringue with the egg white and sugar. Mix the 2 batters together, add the warm butter and bake at 200˚C.

100 G 30 G 100 G

Pistachio Hazelnut Feuilletine Cacao Barry Pistachio Hazelnut Cacao Barry Lactée Supérieure Cacao Barry Feuilletine

3

190 G 200 G 200 G 3G

150 G 150 G 150 G

Melt the chocolate, incorporate the pistachio hazelnut, add the feuilletine. Roll in between two acetate sheets to a 2 millimeter thickness, freeze.

Once frozen, cut desired shape.

Whipped White Chocolate Ganache Heavy Cream Cacao Barry Blanc Satin Gold Gelatin Cold Heavy Cream

350 G 140 G 3G 350 G

Bloom the gelatin. Bring the cream to a simmer, add the bloomed gelatin and mix into the white chocolate in several steps creating a nice emulsion. Add the cold cream and let rest in the fridge for 12 hrs. Whisk to a soft peak and use immediately.

4

Lime Crémeux Lime Purée Egg Yolks Whole Eggs Granulated Sugar Silver Gelatin Zest of One Lime Cubed Butter

5

50 G

100 G 50 G 60 G 270 G 20 G 55 G 10 G 100 G

Bloom the gelatin in cold water. Using the whisk, attachment, beat the egg yolks at high speed. Cook sugar and water to 120˚C and pour slowly over the egg yolks, reduce the speed. Warm the cream cheese and mix with the icing sugar. Warm the raspberry purée, mix with the bloomed gelatin and incorporate into the cream cheese mixture. Mix the egg yolk mixture with the raspberry cream cheese in several steps, fold the light whipped cream.

40 G 230 G 230 G 230 G 12 G 3G 230 G 120 G

Bloom the gelatin in cold water. Heat the purée, add the bloomed gelatin, mix into the Callebaut Ruby Couverture and add the neutral miroir glaze. Bring water, glucose and sugar to 104˚C, mix carefully into the Ruby. Use at around 32/34˚C.

Ruby Red Glaze Water Glucose Sugar Raspberry Purée Gold Gelatin Red Power Flowers Callebaut Ruby Couverture - Melted Neutral Miroir Glaze

7

Bloom the gelatin in cold water. On a double boiler, cook the lime purée, egg yolks, whole eggs and sugar to a simmer. Remove from the stove and add the bloomed gelatin. At 40˚C, add the cubed butter. Fill Crescendo slim tart shells and freeze.

Raspberry Cheesecake Mousse Granulated Sugar Water Egg Yolks Philadelphia Cream Cheese Icing Sugar Raspberry Purée Silver Gelatin Whipped Cream

6

250 G 50 G 100 G 70 G 5G

Assembly Make the Pistachio Feuilletine, freeze, then cut circle slightly smaller than the diameter of the slim Crescendo tart shell and insert to the bottom of shell. Make the Lemon crémeux, fill the tart to the edge and set aside in the freezer. Make and bake the Lemon sponge, then freeze.

Once frozen cut piece to insert into the flexipan raspeberry cheese cake sphere. Make the raspberry cheese cake mousse, fill the flexipan and leave enough space to insert the lemon sponge cake, freeze.

Once the raspberry cheese cake spheres are frozen, enrobe with the Ruby glaze and place sphere on top of the tart shell. Pipe the whipped ganache around the edges and decorate.