
Corn Potage Bonbons

Corn Potage Ganache (3.5g per ball)
Ingredients | Preparation |
---|---|
| Put in a pan and heat while whisking. |
| Add the Zéphyr chocolate, whisk, throw in the butter when it cools to 32℃, and emulsify in a hand blender. |
Vegetable and Fruit Juice Gelatin (3g per Ball)
Ingredients | Preparation |
---|---|
| Combine and mix at room temperature with a hand blender. |
| Add sake (NanbuBijin, special sake made without added alcohol or sugar) and Ina agar F to a pan, boil and combine with the previous mixture in the hand blender to finish preparing the gelatin. |
Finishing Touches
Put the corn potage ganache in a pastry bag and squeeze 3.5g into each prepared white chocolate ball. |