Asian gold
- Level:
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Difficult
- Makes:
-
Recipe for 120 bonbons
Infusion of ginger
Used products: Infusion of ginger
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500 mlcream
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25 gKaffir lime leaf
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4 piece(s)lemongrass
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100 gfresh ginger
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100 gcoconut cream
Preparation: Infusion of ginger
Heat the cream. Blend Kaffir leaf, lemongrass, ginger and coconut cream. Let infuse for 24 hours.
Ganache of Ginger
Used products: Ganache of Ginger
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240 mlinfusion
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50 gtrimoline
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20 gbutter
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40 mlbatida de coco
Preparation: Ganache of Ginger
Heat infusion and trimoline to 40°C. Blend in Cacao Barry Zephyr 34% chocolate. Mix with butter and Batida de Coco. Process at 25°C.
Jelly from Cassis
Used products: Jelly from Cassis
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200 gcassis puree
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10 mlCointreau
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15 gSugar
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10 gCrémegel
Preparation: Jelly from Cassis
Blend Cassis puree, Cointreau, sugar and crémegel beforehand to prevent chunks.
Structure
Colour shapes with black splashes. Inject gold, red, black and white. Mould with Cacao Barry - Extra-bitter Guayaquil 64%. Inject three dots of jelly, continue filling with the ganache. Let cool. Seal and place on eachother. Allow to cool and demould.
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