Boule Inaya
- Level:
-
Medium
Cassis compote
Used products: Cassis compote
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0.9 lbCassis puree
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3.2 ozTrimoline
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1.1 ozSugar
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0.2 ozNh pectin
Preparation: Cassis compote
Bring all ingredients to a light boil
Inaya Marshmallows
Used products: Inaya Marshmallows
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6.0 ozSugar
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1.8 ozTrimoline
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3.8 ozWater
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2.8 ozGelatin mass
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2.6 ozGlucose
Preparation: Inaya Marshmallows
Cook sugar trimoline and water to 110c
Pour over glucose and gelatin
Whip till 40c
Add melted Inaya
Whip to 40c
Inaya enrobing
Used products: Inaya enrobing
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1.8 ozGrape seed oil
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2.8 ozPepites
Preparation: Inaya enrobing
Melt together
Assembly:
Cast cassis compote and freeze
Pipe Inaya marshmallow into a sphere mold
Insert the cassis compote
Unmold and dip in the enrobing
Finish with Guayaquil pepites
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