Onyx

Onyx

Level:
Difficult
Makes:
Recipe for 35 pcs

Yuzu jelly

Used products: Yuzu jelly

  • 10.6 oz
    yuzu
  • 0.7 oz
    glucose
  • 0.2 oz
    NH pectin
  • 7.1 oz
    sugar

Preparation: Yuzu jelly

Boil the Yuzu with glucose.

Add pectin NH and sugar.

Cook until 104°C.

Keep in the chiller until cool.

Blend and use.

Orange Ganache

Used products: Orange Ganache

Preparation: Orange Ganache

Boil the cream with orange zest and keep 10 min for infuses.

Heat the cream again and add sugar, Sorbitol and salt.

Remove from the heat and add the Cacao Barry – Inaya™ 65% and butter.

Then mix with the Grand Marnier and blend well.