Boule Inaya

Boule Inaya

Level:
Medium

Cassis compote

Used products: Cassis compote

  • 420 g
    cassis puree
  • 90 g
    trimoline
  • 30 g
    sugar
  • 6 g
    NH pectin

Preparation: Cassis compote

Bring all ingredients to a light boil

Inaya Marshmallows

Used products: Inaya Marshmallows

Preparation: Inaya Marshmallows

Cook sugar trimoline and  water to 110c
 
 
Pour over glucose and gelatin
Whip till 40c
Add melted Inaya
Whip to 40c

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