Chinese Five Spice and Raspberry BonBon
- Level:
-
Easy
RASPBERRY GEL
Used products: RASPBERRY GEL
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3.5 ozraspberry puree
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15.4 grAgar agar
Preparation: RASPBERRY GEL
Method.
1. Mix together the puree and the agar
2. Bring to the boil
3. Let cool completely
4. Blitz in a thermomix until smooth and then pass through a fine sieve.
5. Pipe a small amount into a pre-moulded shell of Fleur de Cao before the chocolate ganache.
FIVE SPICE GANACHE
Used products: FIVE SPICE GANACHE
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7.1 ozcream
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1.0 ozcaster sugar
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0.1 ozCallebaut® Mycryo cocoa butter
Preparation: FIVE SPICE GANACHE
In a medium saucepan bring the cream, sugar and five spice powder to a boil.
Melt the Chocolate to 34-36° and add cream. Emulsify using a hand blender.
Let cool to 28°C and pipe into pre-moulded shells of Fleur de Cao.
Let crystallise for 12 hours before sealing the shells.
If using Mycryo® add when the ganache is at 35° and re-emulsify.
This speed up the crystallisation process.
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