Flower beetle

Flower beetle

Level:
Difficult
Makes:
Recipe for 40 bonbons

Apple mint gel

Used products: Apple mint gel

  • 25 g
    lime juice
  • 50 g
    apple juice
  • 50 g
    sugar
  • 12 g
    glucose
  • 212 g
    trimoline
  • 25 g
    sugar
  • 25 g
    sugar
  • 3 g
    pectin
  • 15 g
    mint leaves
  • 1 ml
    Citric acid

Preparation: Apple mint gel

Boil lime juice, apple juice, sugar, glucose and trimoline. Add sugar and pectin NH. Let cool. Blend in fresh mint leaves and citric acid. Place in piping bag and store.

Lime foam

Used products: Lime foam

  • 48 g
    water
  • 32 g
    glucose powder
  • 104 g
    sugar
  • 104 g
    isomalt
  • 8 g
    gelatin
  • 48 g
    egg white
  • 16 g
    sugar

Preparation: Lime foam

Boil water, glucose powder, sugar and isomalt to 120°C. Add gelatin.  Whisk together egg white and sugar. Pour in syrup. Add zest and juice of 2 organic limes. Place in piping bag and use.

Cocoa pulp liquor ganache

Used products: Cocoa pulp liquor ganache

Preparation: Cocoa pulp liquor ganache

Warm cream, zest of limes and trimoline. Emulsify with Cacao Barry chocolates when at 35°C. Add ghee and cocoa pulp liquor.

Buckwheat & white miso crunch

Used products: Buckwheat & white miso crunch

Preparation: Buckwheat & white miso crunch

Melt Or Noir and Cacao Barry chocolates. Add sweet white miso, buckwheat and pop rocks. Roll out between two pieces of baking paper. Cool down and cut.