Ruby Cherry
Recipe
Ruby Chocolate Moulding
ingredients | preparation |
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Pre-crystallise at 29°C. Mould triangle-shaped mould. |
Reserve at room temperature. |
Vanilla Cream
ingredients | preparation |
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Soften until creamy. |
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Mix together. Pre-crystallise at 29°C. |
Mix together gently. |
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Insert half into cream of 1 triangle shape without cherry stalk. |
Compress both moulds. Reserve in fridge at 12°C for 1 hour. |
Ruby Spray Mix
ingredients | preparation |
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Heat to 45°C. Mix together. Pre-crystallise. |
Finishing & presentation
1. Unmould triangle cherries. Melt off sharp edges. |