
Cherry Jelly
Ingredients | Preparation |
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| Heat Fruit'Purée Red Sour Cherry Capfruit to 60°C. |
Tonka Ganache
Ingredients | Preparation |
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| Mix together cream and tonka beans, and leave to infuse for 24 hours. |
Artisanal Praliné
Ingredients | Preparation |
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| Roast almonds in oven at 170°C and leave to cool. |
Almond and Mint Praline
Ingredients | Preparation |
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| Grind together praliné, cocoa butter and mint in food processor. |