Dark Lesuk Raspberry Bonbon
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_monalisa-481x481/public/externals/37f9aa4ab6f6f6a6ac1f8fa6d2a343d5.jpg?itok=vrAgt6Aa)
Raspberry Jelly
ingredients | preparation |
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Heat raspberry puree and first quantity of sugar to 60°C. Mix yellow pectin and second quantity of sugar and add slowly to the puree mixture. Heat to 100°C, then add the Himbeergeist and cool down quickly in a refrigerator. Stir again before piping into the prepared moulds. |
Raspberry Ganache
ingredients | preparation |
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Heat cream, raspberry puree, sorbitol, glucose and butter to 80°C and pour over Dark Lesuk. Combine well to a homogeneous ganache. |