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.
레시피
Cherry Jelly
| 재료 | 준비 |
|---|---|
|
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 |
|---|---|
|
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. |
