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QimiQ
Benefits
Quick and easy preparation
Creamy indulgent tast with less fat
Longer presentation times without loss of quality
Ingredients for 10 portions
For the raspberry and red pepper sorbet
45
g
QimiQ Classic
500
g
Boiron Raspberry Puree
70
g
Preserving sugar
90
g
Red bell pepper(s),
diced
30
g
Sugar
For the light Guanaja bitter chocolate
450
g
QimiQ Sauce Base
80
g
Egg yolk(s)
100
g
Egg(s)
80
g
Sugar
1
pinch(es)
Salt
10
ml
Rum
400
g
Valrhona-Guanaja 70% dark chocolate
300
g
Egg white(s)
50
g
Sugar
Method
1.
For the raspberry and red pepper sorbet: bring 1/3 of the raspberry puree to a boil with the preserving sugar.
2.
Add the remaining ingredients and mix well.
3.
Fill into a pacojet beaker and deep freeze.
4.
For the light Guanaja bitter chocolate: mix the QimiQ Sauce Base with the egg yolks, eggs, sugar, salt and rum and heat to 160 °F. Remove from the heat.
5.
Add the dark chocolate and whisk until dissolved. Blend smooth using an immersion blender.
6.
Whisk the egg whites with the sugar until stiff, and fold into the mixture.
7.
Fill into molds and allow to chill well.
8.
Pacotise the raspberry and red pepper sorbet and serve with the light Guanaja bitter chocolate.
