Blueberry Gelée & Iva Ganache with White Nuit Blanche 37%
- Level:
-
- Makes:
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4 x 18-piece moulds
Raspberry Gelée
Ingredients: Raspberry Gelée
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100 gsugar
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130 gblueberry puree
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60 gglucose
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15 gsugar
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3 gpectin
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4 gCitric acid
Preparation: Raspberry Gelée
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.
Iva Ganache
Ingredients: Iva Ganache
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100 gcream
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80 gbutter
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1/2 pod(s)Vanilla
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20 gsorbitol
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90 gIva herbal liqueur
Preparation: Iva Ganache
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.
Assembly
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.
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