Spirit of Yorkshire
- Level:
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Difficult
- Makes:
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50 servings
Yorkshire whisky ganache paired with orange gel and pecan crunch Bonbon is all about indulgence and I was inspired by my father’s favourite drink whisky. I found an amazing local artisan whisky producer that is a fully self sustainable producer. They power the farm by wind turbines, grow and harvest their own barley to make the whisky and collect their own water from bore holes.
Orange Compote
Used products: Orange Compote
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300 gblood orange puree
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30 gsucrose 1
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7 gNH pectin
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40 gsucrose 2
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100 gdextrose
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4 gCitric acid
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2 gorganic essential orange oil
Preparation: Orange Compote
Mix surose 1 and pectin,
warm puree to 40c
add pectin bring to boil add remain sugars
boil 2 mins
set on silpat
blend add oil, pipe into mould
Yorkshire Whisky Ganache
Used products: Yorkshire Whisky Ganache
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93 gwhipping 35% cream
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48 gglucose syrop DE 42
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51 gbutter
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3 gsalt
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111 gWhisky
Preparation: Yorkshire Whisky Ganache
Bring cream, sugar, salt to boil,
add chocolate and butter, cool to 35
cool to 35 and emulsify with whisky
Pecan crisp
Used products: Pecan crisp
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182 gsugar
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225 gglucose
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162 gwater
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125 gPecans
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125 gcaramelised pecans
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39 gCB
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0.5 spoon(s)salt
Preparation: Pecan crisp
Boil sugars and water and seeds for 2mins
Drain and bake at 160c for 16.5mins
Blend in thermo to crunch
Temper milk chocolate and add pecans at 32c
Assembly
Chocolate moulds
Use dark chocolate to decorate the mould with sponge and milk chocolate to create the shell.
Assemble crisp base, chocolate shell, pipe ganache and orange gel.
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