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Dark Lesuk Raspberry Bonbon

レシピ

材料	下ごしらえ
150g ラズベリーピューレ 100g sugar 3g Yellow Pectin 50g sugar 50g Himbeergeist (raspberry schnapps)	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.

材料	下ごしらえ
200g クリーム 100g ラズベリーピューレ 40g sorbital 40g グルコース 60g バター 200g CHD-P202LESKE	Heat cream, raspberry puree, sorbitol, glucose and butter to 80°C and pour over Dark Lesuk. Combine well to a homogeneous ganache.