Raspberries Kalamansi Candy
- Level:
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Difficult
Cranberries jelly
Used products: Cranberries jelly
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500 gCranberry juice
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100 gcaster sugar
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10 ggelatin 200 Bloom
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60 gwater
Preparation: Cranberries jelly
Boil the cranberries juice and the caster sugar to 80°C/176F. Use the water for hydrating the gelatin. Add the hydrated gelatin. Use at 28°C/82,4F.
Raspberries Kalamansi Ganache
Used products: Raspberries Kalamansi Ganache
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50 g35% UHT cream
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100 gBoiron Kalamansi pulp
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55 gBoiron raspberry pulp
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80 gglucose
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20 gsorbitol
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35 ginvert sugar
Preparation: Raspberries Kalamansi Ganache
Thinly speckle a 3cm half sphere mould with cocoa butter, allow to set. Line the mould with tempered Saint Domingue dark chocolate couverture. Boil the cream, kalamansi pulp, raspberry pulp, glucose syrup, sorbitol and inverted sugar together. Heat to 80°C/176 F, and pour on the Madirofolo and Ghana dark chocolate couverture. Stir the ganache. Let the ganache cool to 27°C/80.6F and then pipe into the moulds. Leave to crystalize and then stick the two half spheres together.
Finish and assembly
Place the chocolate sphere in to the jelly and full immerse. Leave to set in the fridge at +4°C/39,2F then de-mould when set, use a heat gun if needed.
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