Folia
- Level:
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Difficult
Yuzu Gel
Used products: Yuzu Gel
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10.6 oztangerine
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5.3 ozFruit'Purée Yuzu Capfruit
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2.5 ozgelatin
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2.6 ozsugar
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1 beans(s)vanilla bean
Preparation: Yuzu Gel
Mix Fruit'Purée Yuzu Capfruit, sugar and vanilla bean. Heat up to 70°C.
Add gel dessert and tangerine. Cutter into a smooth gel.
Jamaican Pepper Ganache
Used products: Jamaican Pepper Ganache
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13.1 ozcream
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2.3 ozinvert sugar
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3.9 ozbutter
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0.5 ozpowdered allspice
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2 piece(s)cinnamon stick
Preparation: Jamaican Pepper Ganache
Mix cream, cinnamon and allspice in saucepan. Heat up to 40°C. Remove from heat and leave to rest for one hour.
Heat chocolate to 45°C.
Reheat allspice cream to 50°C and pour through a sieve.
Add invert sugar to allspice cream while stirring.
Add chocolate and butter. Mix into a smooth ganache with a blender.
Crispy Macadamia
Used products: Crispy Macadamia
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0.6 ozsalt
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4.6 ozpuffed rice
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13.6 ozmacadamias
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7.5 ozrock candy
Preparation: Crispy Macadamia
Blend macadamias into a smooth paste.
Mix puffed rice, salt and sugar into macadamia paste.
Melt chocolate and add macadamia paste to it. Stir well.
Temper mixture and roll out to a thickness of 2 mm.
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