Used products: Candi syrup
1000 gmineral water
2500 ggranulated sugar
Preparation: Candi syrup
Boil the water and the granulated sugar to 105°C/221F. Cook slowly then raise the temperature to obtain a good distribution of the granulated sugar.
Used products: Hard candied sugar shell
Preparation: Hard candied sugar shell
Fill 6cm half sphere moulds with hydrogenated fat allow to set at 4ᵒc, then de-mould and stick together to form a sphere. Warm the spheres in your hands and then roll the spheres in colored caster sugar. Place the spheres in the candy syrup. Leave it to crystalize for at least 20 hour.
Carefully remove from the syrup and place into a warming cabinet set at 30ᵒC for at least 6h.
Used products: White chocolate Zéphyr™ cream
Preparation: White chocolate Zéphyr™ cream
Boil the whipping cream and the whole milk. Soften the gelatin in cold water and then add to the above. Melt the chocolate to 35°C/ 95F and then pour on the cream mixture.
Place some fresh raspberries and lychees into the candy sphere and then pipe the white chocolate Zéphyr™ white chocolate cream inside and serve.