Dark Lesuk Raspberry Bonbon
- Level:
-
Medium
Raspberry Jelly
Ingredients: Raspberry Jelly
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150 graspberry puree
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100 gsugar
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3 gYellow Pectin
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50 gsugar
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50 gHimbeergeist (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
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200 gcream
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100 graspberry puree
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40 gsorbital
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40 gglucose
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60 gbutter
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200 gCHD-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.
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