Boule Inaya
- Level:
-
Medium
Cassis compote
Used products: Cassis compote
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420 gCassis puree
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90 gTrimoline
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30 gSugar
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6 gNh pectin
Preparation: Cassis compote
Bring all ingredients to a light boil
Inaya Marshmallows
Used products: Inaya Marshmallows
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170 gSugar
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52 gTrimoline
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107 gWater
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80 gGelatin mass
-
75 gGlucose
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
-
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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