Blueberry Gelée & Iva Ganache with White Nuit Blanche 37%

Bring the sugar, purée and glucose to the boil once. Mix the second quantity of sugar with the pectin and add it to the hot mixture, stirring. Heat to 104°C, add the citric acid and leave to cool. Stir to a smooth consistency and fill the prepared moulds one-third full with the gelée.

Heat the butter, sorbitol and vanilla pulp to 80°C. Pour the mixture over the couverture, melt it and blend with a hand-held blender. Add the herbal liqueur and blend again. Leave to cool to 29°C, then fill.

Thinly coat the moulds with tempered CARMA® Milk Couverture. Fill with ganache. Leave to set overnight, seal and decorate as desired. Leave to set, then remove from the mould.