Montmorency Sour Cherry Bonbon
- Level:
-
Medium
Alunga™ Ganache
Used products: Alunga™ Ganache
-
3.9 oz35% cream
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1.6 oznulomoline
-
0.2 ozsorbitol
Preparation: Alunga™ Ganache
Heat
Used products: Alunga™ Ganache
-
6.0 oz
Preparation: Alunga™ Ganache
Pour on
Emulsify.
Fill the shells with the Alunga™ ganache.
Let the ganache crystallise before sealing the bonbons.
Montmorency cherry jelly
Used products: Montmorency cherry jelly
-
10.6 ozMontmorency cherry puree
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1.1 ozsugar
Preparation: Montmorency cherry jelly
Cook to 220°F/104°C
Used products: Montmorency cherry jelly
-
3 leaf/leavessoaked gelatin
Preparation: Montmorency cherry jelly
Incorporate
Used products: Montmorency cherry jelly
Preparation: Montmorency cherry jelly
Pour the jelly in the bottom of each shell (Alunga™ or Ocoa™)
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