Boule Inaya
- Level:
-
Medium
Cassis compote
Used products: Cassis compote
-
0.9 lbcassis puree
-
3.2 oztrimoline
-
1.1 ozsugar
-
0.2 ozNH pectin
Preparation: Cassis compote
Bring all ingredients to a light boil
Inaya Marshmallows
Used products: Inaya Marshmallows
-
6.0 ozsugar
-
1.8 oztrimoline
-
3.8 ozwater
-
2.8 ozgelatin mass
-
2.6 ozglucose
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
-
1.8 ozgrape seed oil
-
2.8 ozpepites
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
Comments