Dark Lesuk Raspberry Bonbon
Receta
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/30-11-16CarmaProjekte25786_enoc-1588688924.jpg)
Raspberry Jelly
ingredientes | preparación |
---|---|
|
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
ingredientes | preparación |
---|---|
|
Heat cream, raspberry puree, sorbitol, glucose and butter to 80°C and pour over Dark Lesuk. Combine well to a homogeneous ganache. |