roll-up image
Dezaan Crimson Red Cocoa Mousse Berries 1
Part 1: Crimson Red Mousse
Zutaten
Methode
  1. Whip the cream to medium peaks. Reserve in refrigerator until ready to use.
  2. Make a crème anglaise with the milk, egg yolks and sugar.
  3. Pour crème anglaise over cocoa powder & cocoa butter. Blend with immersion blender until smooth.
  4. Add gelatin & blend with immersion blender.
  5. Let cool to 35°C/95°F, then fold in the whipped cream.
  6. Transfer to silicon mold.
  7. Freeze until set.
  8. Unmold & reserve in freezer until ready to use.
  9. Refer to assembly for further instructions.
Part 2: Rose Blush gelee
Zutaten
Methode
  1. Using a centrifuge machine insert the ingredients (excluding gelatin) into the falcon tubes.
  2. Run Program on high rpm for approx. 10min.
  3. Remove falcon tubes from machine.
  4. Retrieve the liquid (super natant)
  5. Bring liquid to a simmer in a pot.
  6. Pour over gelatin and stir until combined.
  7. Pour into a rectangular silicon mat (height of 1cm)
  8. Set in refrigerator minimum of 1 hour.
  9. Unmold & cut into 1x1cm cubes.
  10. Refer to assembly for further instructions.
Part 3: Mixed Berries Sauce
Zutaten
  • 1000g Mixed Berries puree
  • 100g Granulated Sugar
  • 5g Pectin NH
Methode
  1. Combine sugar & pectin in a bowl. Reserve.
  2. Bring to a simmer the puree.
  3. Add dry ingredients. Mix until combined. Cook for approx. 1-2min.
  4. Remove from heat & transfer to a heat-proof container.
  5. Cool down to 4°C/39°F.
  6. Blend in food processor until smooth.
  7. Reserve in refrigerator until ready to use.
Part 4: Citrus Gel
Zutaten
  • 500g Mixed Citrus puree
  • 50g Granulated Sugar
  • 7g Agar Agar
Methode
  1. Combine sugar & agar together. Reserve.
  2. Bring puree to a boil & add dry ingredients.
  3. Cook for 1 min.
  4. Remove & transfer to a heat-proof container.
  5. Allow it to cool completely & set.
  6. Transfer to a food processor & blend until smooth.

MEHR REZEPTE FÜR Crimson Red

Entdecken Sie Kakao und laden Sie unser Rezeptbuch herunter

8 Köche, 30 Rezepte, 1 Hauptzutat.

request_a_recipe_book
DeZaan Book WebBanner 08

Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

Cocoa Insights
Quote
Quote

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan
Cocoa Insights

In our chef-led book, you will be given the scoop on:

  • Revelatory cocoa cooking tips from our expert chefs and chef partners
  • The six elements of cocoa powder and why they matter
  • The difference pH and fat content can make for precision in your recipes
  • The story of cocoa powder from bean to shelf
  • How to convert recipes from chocolate to cocoa powder
  • Original flavor pairings
  • 27 foundational and inspirational recipes including technical deep dives
  • A plethora of technical cocoa knowledge and know-how

knowledge_title