Used products: Red pepper confit
100 gpepper puree
1 gyellow pectin
1 gtartaric acid
Preparation: Red pepper confit
Bake the peppers in a 200ºC oven until completely colored. Reserve covered with plastic wrap.
Once lukewarm, peel off the skin, reserving some of the burnt skin.
Place the peppers together with that bit of skin in a food processor and blend to a smooth purée.
Pass through a cloth and allow to reduce over a low heat to obtain a texture similar to that of tomato concentrate.
Mix the water and glucose with the purée. Heat and add a small part of the sugar previously reserved to be mixed with the pectin.
Bring to a boil, add the tartaric acid and allow to cool.
Used products: Cheesecake ganache
Preparation: Cheesecake ganache
Melt the white chocolate together with the cocoa butter.
Heat the cheese with the cream and water to dissolve and blend this mixture with the lecithin, sorbitol and yogurt. Pour over the chocolate and process with a hand blender to emulsify.
Allow the ganache to crystallize and cast into a hemisphere mold.
Measurements per bonbon: 0.3 g of strawberry purée, 2 g of pepper confit and 3 g of cheesecake ganache.
Make the shells using half Elysée chocolate and half Alto el Sol chocolate. For decoration, red cocoa butter spotted with white cocoa butter and crown with a pâte sucré disk, 2 mm thick and 9 mm wide.
Use-by date: 2 weeks.
Mold: mini hemisphere bonbon.