Sudachi, hazelnut, Alto el Sol
Mould: CB Round Snacking Bar (MLD-090544-M00)
Sudachi Jelly
| Ingredients | Preparation |
|---|---|
| Heat Sudachi juice with glucose. At 40C, slowly add sugar incorporating well between additions. Mix sugar 2 with pectin, at 50C add to sudachi. Cook to 103C, add remaining ingredients, whisk well. Transfer to bowl, cover with plastic wrap directly onto jelly and allow to set. |
Hazelnut cookie
| Ingredients | Preparation |
|---|---|
| In mixer with paddle attachment, add all ingredients but the egg whites. Allow to mix slowly until sand, add whites. Mix just until the dough comes together. Rest 1 hour minimum in the refrigerator. Roll dough out thin, 2mm. Cut into rectangles, 105mm x 15mm. Bake 300F, 11 minutes. |
Alto el Sol ganache
| Ingredients | Preparation |
|---|---|
| Melt Alto el Sol with cocoa butter to 45C. Heat cream with sea salt and sugars. Cool to 50C. Emulsify with Alto el Sol, at 40C add butter emulsify well. Cool to 30C. |
Assembly
Prepare moulds with 6mm wide tape, separating each row of tape by 6mm. Air brush moulds with light green(match the Alto el Sol bag). Follow by light layer of White cocoa butter. Cast in tempered Alto el Sol. Pipe a thin layer of sudachi jelly, and allow to crystallize for at least 2 hours. Pipe Alto el Sol ganache at 30C and immediately follow with hazelnut cookie. Transfer to refrigerator for 10 minutes. Allow to come to temp, finish by sealing with tempered Alto el Sol. |
