Candi Sphere
- Level:
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Difficult
Candi syrup
Used products: Candi syrup
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1000 gmineral water
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2500 ggranulated sugar
Preparation: Candi syrup
Boil the water and the granulated sugar to 105°C/221F. Cook slowly then raise the temperature to obtain a good distribution of the granulated sugar.
Hard candied sugar shell
Used products: Hard candied sugar shell
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Q.S.hydrogenated vegetable fat
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Q.S.colored caster sugar
Preparation: Hard candied sugar shell
Fill 6cm half sphere moulds with hydrogenated fat allow to set at 4ᵒc, then de-mould and stick together to form a sphere. Warm the spheres in your hands and then roll the spheres in colored caster sugar. Place the spheres in the candy syrup. Leave it to crystalize for at least 20 hour.
Carefully remove from the syrup and place into a warming cabinet set at 30ᵒC for at least 6h.
White chocolate Zéphyr™ cream
Used products: White chocolate Zéphyr™ cream
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750 gwhipping 35% cream
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500 gWhole milk
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8 ggelatin 200 Bloom
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48 gcold water
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125 gmascarpone
Preparation: White chocolate Zéphyr™ cream
Boil the whipping cream and the whole milk. Soften the gelatin in cold water and then add to the above. Melt the chocolate to 35°C/ 95F and then pour on the cream mixture.
Finish and assembly
Place some fresh raspberries and lychees into the candy sphere and then pipe the white chocolate Zéphyr™ white chocolate cream inside and serve.
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