Montmorency Sour Cherry Bonbon

Recipe

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ingredients	preparation
110g 35% cream 45g nulomoline 7g sorbitol	Heat
170g CHM-Q41ALUN	Pour on
Emulsify. Fill the shells with the Alunga™ ganache. Let the ganache crystallise before sealing the bonbons.

ingredients	preparation
300g Montmorency cherry puree 30g sugar	Cook to 220°F/104°C
3leaf/leaves soaked gelatin	Incorporate
CHM-Q41ALUN CHD-N70OCOA	Pour the jelly in the bottom of each shell (Alunga™ or Ocoa™)