Boule Inaya
- Level:
-
Medium
Cassis compote
Used products: Cassis compote
-
420 gcassis puree
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90 gtrimoline
-
30 gsugar
-
6 gNH pectin
Preparation: Cassis compote
Bring all ingredients to a light boil
Inaya Marshmallows
Used products: Inaya Marshmallows
-
170 gsugar
-
52 gtrimoline
-
107 gwater
-
80 ggelatin mass
-
75 gglucose
-
92 g
Preparation: Inaya Marshmallows
Cook sugar trimoline and water to 110c
Pour over glucose and gelatin
Whip till 40c
Add melted Inaya
Whip to 40c
Inaya enrobing
Used products: Inaya enrobing
-
360 g
-
50 ggrape seed oil
-
80 gpepites
Preparation: Inaya enrobing
Melt together
Assembly:
Cast cassis compote and freeze
Pipe Inaya marshmallow into a sphere mold
Insert the cassis compote
Unmold and dip in the enrobing
Finish with Guayaquil pepites
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