Dark Lesuk Raspberry Bonbon

Dark Lesuk Raspberry Bonbon

Level:
Medium

Raspberry Jelly

Ingredients: Raspberry Jelly

  • 150 g
    raspberry puree
  • 100 g
    sugar
  • 3 g
    Yellow Pectin
  • 50 g
    sugar
  • 50 g
    Himbeergeist (raspberry schnapps)

Preparation: Raspberry Jelly

Heat raspberry puree and first quantity of sugar to 60°C. Mix yellow pectin and second quantity of sugar and add slowly to the puree mixture. Heat to 100°C, then add the Himbeergeist and cool down quickly in a refrigerator. Stir again before piping into the prepared moulds.

Raspberry Ganache

Ingredients: Raspberry Ganache

  • 200 g
    cream
  • 100 g
    raspberry puree
  • 40 g
    sorbital
  • 40 g
    glucose
  • 60 g
    butter
  • 200 g
    CHD-P202LESKE

Preparation: Raspberry Ganache

Heat cream, raspberry puree, sorbitol, glucose and butter to 80°C and pour over Dark Lesuk. Combine well to a homogeneous ganache.