Cranberry, Ruby and Lemon Crunch

Recipe

  1. Preparation and Cranberry Pate de Fruit
  2. Ruby Ganache
  3. Lemon and Vanilla Crunch

Products

Velvet

Preparation and Cranberry Pate de Fruit

ingredients preparation

Pre-spray mould lightly with pre-crystallised red cocoa butter and gold shimmer
Shell mould with pre-crystallised ruby chocolate
  • 250g
    cranberry puree
  • 125g
    Apple juice

Warm the puree and apple juice
  • 33g
    caster sugar
  • 5g
    pectin

Mix the pectin with the caster sugar (1) and add the puree
  • 5g
    pectin
  • 75g
    glucose

Warm the glucose syrup and caster sugar (2) to 106c
  • 350g
    caster sugar
  • 3g
    citric acid solution

Add the citric acid solution and pour in a bowl to cool
When cool, blend with a hand blender until smooth

Ruby Ganache

ingredients preparation
  • 200g
    cream
  • 60g
    glucose
  • 60g
    sorbitol
  • 600g
    CHR-R35RB1
  • 0.5g
    red colour liquid

Bring the glucose, sorbitol and cream to the boil
Pour over the chocolate and colour and blend until smooth

Lemon and Vanilla Crunch

ingredients preparation
  • 160g
    unsalted butter
  • 200g
    light brown sugar
  • 200g
    plain flour
  • 0.5g
    vanilla powder
  • 2piece(s)
    lemon zest
  • 20g
    CB
  • 30g
    Velvet
  • 50g
    PRAMA
  • 370g
    crumble

Preheat oven to 180c
Mix the butter, sugar, flour, vanilla and lemon zest until crumble like texture
Pour the crumble onto a baking tray and bake for 10 minutes
Turn the crumble over and bake for a further 5 minutes
Take out and cool, when cool blitz to a fine crumb
Mix the praline paste, crumble, cocoa butter and chocolate
Spread between two sheets of paper
Freeze to set
Cut a disc to fit the mould

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