Sol I Serena

Sol I Serena

Recipe for 60 bonbons

Gel Ratafía

Used products: Gel Ratafía

  • 500 g
  • 4 g
    agar agar
  • 0,8 g

Preparation: Gel Ratafía

Boil Ratafía and Agar-Agar in TMX, save in a Gastronorm tray in the temperature chiller for 3
minutes monitoring without freezing, removal and turbine with Xanthan in TMX,
pass it through a fine drill and store it well in the pastry bag

Ratafía Infusion

Used products: Ratafía Infusion

  • 6 g
    dried mint
  • 6 g
    Dried Hierbabuena Spearmint
  • 3 g
    dried melissa
  • 6 g
    dried sage
  • 18 g
    dried plantain
  • 1,2 g
    dried savory
  • 24 g
    Dried Lemon verbena (Aloysia citrodora)
  • 7,2 g
    dried fennel grain
  • 4,8 g
    dried star anise
  • 7,2 g
    dried anise
  • 0,9 g
    dried lavender
  • 6,9 g
    dried flower of sahuc
  • 4,8 g
    dried mallow flower
  • 0,18 g
    dried grated nutmeg
  • 1,8 g
    dried cinnamon powder
  • 0,36 g
    dried thyme
  • 1,2 g
    dried rosemary
  • 1,8 g
    dried basil
  • 2,64 g
    dried oregano
  • 750 g
    mineral water

Preparation: Ratafía Infusion

Boil the water, remove it from the fire and add all the weeds already weighed when the
water is at 88ºC, leave to infuse for 15 min, strain with a sieve and detached by a cloth filter
to avoid residues of herbaceous

Infusion Ganage Ratafía

Used products: Infusion Ganage Ratafía

  • 240 g
    Infusion of sieved Ratafía
  • 7 g
    milk protein
  • 40 g
    Rosemary Honey by Alemany
  • 40 g
  • 50 g
  • 0,5 g
  • 380 g
    Cacao Barry® Or Noir™ Coverage Solstís by Ivan Pascual Bossa
  • 8 g
    wax (beeswax) E901
  • 40 g
    Green Fennel Olive oil by Clos Pons
  • 30 g
    Fig leave Olive Oil by Clos Pons

Preparation: Infusion Ganage Ratafía

Heat at 45ºC the aqueous part with the sugars in Tmx, in parallel break out Wax with the decapator, cover the microwave and mix everything, then add the oils and emulsify the water until it reaches Tº 40ºC- 45ºC

Percentage of water in formula : 28.6%

Percentage of cocoa butter: 19.28%

Total sucrose: 12.8%

Inverted sugar from honey: 3.87%

Total glucose: 2.38%

Useful life at Tº 16ºC / HR 70%  -  7 days unalterable

Useful life at Tº 14ºC / HR 60%  -  18 two unalterable

Useful life at Tº -18ºC / HR 3%  -  6 months unalterable (defrost for 96h to 16ºC)

NOTE: If we have to keep it for 60 days at Tº 16ºC / HR 70% we have to reduce the water activity to 22-23%

The lack of cocoa butter of 19,28% that we have up to 22% that would be the ideal we get it with the wax that gives it texture without reloading in excessive fat.


Castilla’s pine praline with citrus fruits

Used products: Castilla’s pine praline with citrus fruits

Preparation: Castilla’s pine praline with citrus fruits

Grind the pine nut together with the white sugar Bio, for about 20 minutes, add the skins of Lemon and Orange and keep grinding for 24 h, after this time add the Wax and Cocoa Butter. To temper the praline to be able to use it


NOTE: Both orange and lemon peels are not dehydrated so this praline has some content with water that is lost during the grinding process