Folia

Folia

Level:
Difficult

Yuzu Gel

Used products: Yuzu Gel

  • 10.6 oz
    tangerine
  • 5.3 oz
    Fruit'Purée Yuzu Capfruit
  • 2.5 oz
    gelatin
  • 2.6 oz
    sugar
  • 1 beans(s)
    vanilla bean

Preparation: Yuzu Gel

Mix Fruit'Purée Yuzu Capfruit, sugar and vanilla bean. Heat up to 70°C.
Add gel dessert and tangerine. Cutter into a smooth gel.

Jamaican Pepper Ganache

Used products: Jamaican Pepper Ganache

Preparation: Jamaican Pepper Ganache

Mix cream, cinnamon and allspice in saucepan. Heat up to 40°C. Remove from heat and leave to rest for one hour.
Heat chocolate to 45°C. 
Reheat allspice cream to 50°C and pour through a sieve. 
Add invert sugar to allspice cream while stirring.
Add chocolate and butter. Mix into a smooth ganache with a blender.

Crispy Macadamia

Used products: Crispy Macadamia

  • 0.6 oz
    salt
  • 4.6 oz
    puffed rice
  • 13.6 oz
    macadamias
  • 7.5 oz
    rock candy

Preparation: Crispy Macadamia

Blend macadamias into a smooth paste.
Mix puffed rice, salt and sugar into macadamia paste.
Melt chocolate and add macadamia paste to it. Stir well.
Temper mixture and roll out to a thickness of 2 mm.