Recipes
390 g + for 40 glasses, 3 cm in diameter x 10 cm
700 g frozen mixed berries
70 g TREHA®︎
70 g invert sugar (Trimoline)
105 g Amarena cherries in syrup, chopped*
*Amarena cherry / BABBI
Mix together all of the ingredients and store in refrigerator overnight to thaw.
Tempers sweetness and enhances fruit flavor
Retains the shape and texture of berries
Mixture A
70 g syrup obtained from the red berry mixture
110 g water
20 g Amarena cherry syrup
Mixture B
10 g granulated sugar
10 g TREHA®︎
3.6 g thickening agent / xanthan gum mix *
0.8 g thickening agent / locust bean gum **
*GelEspessa / SOSA
**GomaGarrofi / SOSA
Place Mixture A in a pan. Pre-mix Mixture B and add in.
Boil the mixture and pour into a container to cool.
Keeps its original texture and flavor
Reduces quality loss when stored frozen
Reduces food waste
Mixture C
280 g fresh cream, 38% milk fat
280 g milk
209 g TREHA®︎
71 g granulated sugar
112 g egg yolks
Mixture D
44 g pistachio paste
3 g gelling agent / carrageenan*
1 g thickening agent / xanthan gum**
*Propannacotta (Iota) / SOSA
**GelEspessa / SOSA
Prepare the custard sauce (crème anglaise) with ingredients in Mixture C.
Premix Mixture D in, and mix in to the custard sauce with hand blender.
Pour in glasses quickly.
Enhances flavor
Reduces quality loss when stored frozen and keeps its original texture and flavor
Mixture E
80 g raspberry puree
30 g grenadine syrup
6 g powdered egg white
3 g gelling agent＊
Mixture F
100 g TREHA®︎
50 g granulated sugar
50 g water
5 g raspberry brandy / eau de vie de framboise
230 g fresh cream, 38% milk fat
*Instant gel / SOSA
Combine and whip Mixture E to make a meringue with medium peaks.
Place TREHA®︎, granulated sugar and water in a pan and boil to 113℃/235°F to make a syrup.
Slowly add the syrup into the meringue, continuously whipping to make an Italian meringue.
Mix raspberry brandy into Italian meringue and let it cool.
While cooling, whip the fresh cream into whipped cream and fold into the Italian meringue.
Enhances flavor
Maintains natural color of berries
Reduces quality loss when stored frozen and keeps its original texture and flavor
Stabilizes air bubbles of meringue
Desired amount of TREHA®︎
Desired amount of Pistachio
Spread TREHA®︎ onto a silicone mat, and sprinkle with chopped pistachios
Bake in the oven at 170℃/338°F for 6 minutes, until TREHA®︎ is melted.
Let cool and break into shards of pistachio ‘glass’.
Easy to form into desired shapes
Repels moisture to create and maintain a crisp texture
Does not caramelize like other sugars, maintaining a clear color
In the glass containing the set pistachio pudding, begin to assemble the layers, starting with the mousse, followed by the Mochi-like jelly, and topped with the mixed fruit.
Pipe the mousse on top and decorate with TREHA®︎-pistachio candy glass.
