Ruby Cherry Bonbon

Recipes for approx. 9 hemisphere praline shapes (2.5 cm diameter at 5g). A total of 360 hemispheres makes 180 cherry bonbons.

Cherry Jelly

재료 준비
  • 150g
    sugar
  • 205g
    블랙 체리 퓨레
  • 90g
    포도당
  • 22g
    sugar
  • 3g
    황색 펙틴
  • 3g
    구연산

Bring the sugar, purée and glucose to the boil. Mix sugar together with pectin and add to the hot mixture. Boil everything at 106°C, add citric acid and allow to cool. Stir until smooth and fill the prepared moulds to just under 1/3.

Cherry Ganache

재료 준비
  • 220g
    블랙 체리 퓨레
  • 70g
    포도당
  • 20g
    정제된 버터
  • 20g
    설탕을 반전시키다
  • 50g
    NCB-HD703-CA
  • 340g
    CHR-Q010AZALEX
  • 20g
    키르쉬
  • 3g
    구연산

Bring purée to the boil with glucose, butter and invert sugar. Allow to cool to 70°C and mix together with Ruby Azalina and cocoa butter. Add the kirsch and citric acid. Blend and temper at 29°C.