Haïti truffle
Recipe
Vanilla salted caramel
ingredients | preparation |
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Heat to 118°C |
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Cool with |
Reheat to 118°C |
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Add |
Pour into 8mm frames, leave to cool. |
Truffle
ingredients | preparation |
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Boil |
Cool to 80°C. |
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Pour over |
Blend the ganache and cool to 28°C. |