The Hybritage Raspberry

The Hybritage Raspberry

Recipe for 40 bonbons

Raspberry Jelly

Used products: Raspberry Jelly

  • 30 g
  • 2 g
    NH pectin
  • 300 g
    raspberry puree
  • 40 g

Preparation: Raspberry Jelly

Mix sugar with pectin NH. Heat and infuse the raspberry puree with tarragon, sieve and add sugar-pectin mixture. Heat the puree to 80˚C. Let cool down.

Spiced Ganache

Used products: Spiced Ganache

Preparation: Spiced Ganache

Infuse for 30 minutes cream with star anise, cardamom, licorice and vanilla. Caramelise the sugar and glucose for a light caramel. Add the cream and boil for 2 minutes. Add the Cacao Barry - Madirofolo 65%. Homogenize with a hand blender. Add the butter and homogenize. Let cool down.

Raspberry Crisp

Preparation: Raspberry Crisp

Melt the Cacao Barry - ZéphyrTM 34% with the cacao butter. Add salt and raspberry powder and homogenize with a hand blender. Add the Paillete Feuilletine. Cool down to 25˚C. Pipe into the mould.

Red Colored Cacaobutter

Yellow Colored Cacaobutter

White Colored Cacaobutter

Orange Colored Cacaobutter

Used products: Orange Colored Cacaobutter

  • 200 g
  • 14 g

Preparation: Orange Colored Cacaobutter

Airbrush the moulds with orange cacaobutter. Let set and airbrush with White cacaobutter. Let set and paint with Bronze powder. Fill the moulds with Or NoirTM -  Nobilis (Cacao min. 67,9%)