Flower beetle
- Level:
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Difficult
- Makes:
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Recipe for 40 bonbons
Apple mint gel
Used products: Apple mint gel
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0.9 ozlime juice
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1.8 ozApple juice
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1.8 ozsugar
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0.4 ozglucose
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7.5 oztrimoline
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0.9 ozsugar
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0.9 ozsugar
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0.1 ozpectin
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0.5 ozmint leaves
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1 mlCitric acid
Preparation: Apple mint gel
Boil lime juice, apple juice, sugar, glucose and trimoline. Add sugar and pectin NH. Let cool. Blend in fresh mint leaves and citric acid. Place in piping bag and store.
Lime foam
Used products: Lime foam
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1.7 ozwater
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1.1 ozglucose powder
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3.7 ozsugar
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3.7 ozisomalt
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0.3 ozgelatin
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1.7 ozegg white
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0.6 ozsugar
Preparation: Lime foam
Boil water, glucose powder, sugar and isomalt to 120°C. Add gelatin. Whisk together egg white and sugar. Pour in syrup. Add zest and juice of 2 organic limes. Place in piping bag and use.
Cocoa pulp liquor ganache
Used products: Cocoa pulp liquor ganache
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5.4 oz38% cream
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0.6 oztrimoline
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4.1 ozCacao Barry - Asiri or’noir chocolate
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0.7 ozGhee
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1.2 ozCocoa pulp liquor
Preparation: Cocoa pulp liquor ganache
Warm cream, zest of limes and trimoline. Emulsify with Cacao Barry chocolates when at 35°C. Add ghee and cocoa pulp liquor.
Buckwheat & white miso crunch
Used products: Buckwheat & white miso crunch
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1.8 ozCacao Barry - Asiri or’noir chocolate
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0.8 ozSweet white miso
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2.0 ozbuckwheat
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0.5 ozPop Rocks
Preparation: Buckwheat & white miso crunch
Melt Or Noir and Cacao Barry chocolates. Add sweet white miso, buckwheat and pop rocks. Roll out between two pieces of baking paper. Cool down and cut.
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