Moulded Praline

Moulded Praline


Omija Jelly

Used products: Omija Jelly

  • 170 g
    omija juice
  • 115 g
  • 2 g

Preparation: Omija Jelly

Boil together 150 g of omija juice and 75 g of sguar.
Mix together the remaining sugar and pectin, and add it to omija mixture.
Boil until mixture coagulates in ice water.
Cool mixture and blend together with the rest of the  omija juice in food processor.

White Chocolate Caramel

Used products: White Chocolate Caramel

  • 110 g
  • 75 g
  • 40 g
    omija juice
  • 8 g
    lemon juice
  • 1/2 bean(s)
    vanilla bean

Preparation: White Chocolate Caramel

Caramelise sugar and pour onto heated cream. Boil together with vanilla bean.
Pour over chocolate and mix well.
Mix with omija juice and lemon juice.

Pistachio Ganache

Used products: Pistachio Ganache

Preparation: Pistachio Ganache

Boil together cream and invert sugar.
Pour over chocolate and mix well.
Mix in pistachio paste.