Spirit of Yorkshire

Spirit of Yorkshire

50 servings
Yorkshire whisky ganache paired with orange gel and pecan crunch Bonbon is all about indulgence and I was inspired by my father’s favourite drink whisky. I found an amazing local artisan whisky producer that is a fully self sustainable producer. They power the farm by wind turbines, grow and harvest their own barley to make the whisky and collect their own water from bore holes.

Orange Compote

Used products: Orange Compote

  • 10.6 oz
    blood orange puree
  • 1.1 oz
    sucrose 1
  • 0.2 oz
    NH pectin
  • 1.4 oz
    sucrose 2
  • 3.5 oz
  • 0.1 oz
    Citric acid
  • 0.1 oz
    organic essential orange oil

Preparation: Orange Compote

Mix surose 1 and pectin, 
warm puree to 40c 
add pectin bring to boil add remain sugars
boil 2 mins
set on silpat
blend add oil, pipe into mould

Yorkshire Whisky Ganache

Used products: Yorkshire Whisky Ganache

Preparation: Yorkshire Whisky Ganache

Bring cream, sugar, salt to boil, 
add chocolate and butter, cool to 35
cool to 35 and emulsify with whisky

Pecan crisp

Used products: Pecan crisp

Preparation: Pecan crisp

Boil sugars and water and seeds for 2mins
Drain and bake at 160c for 16.5mins
Blend in thermo to crunch
Temper milk chocolate and add pecans at 32c


Chocolate moulds

Use dark chocolate to decorate the mould with sponge and milk chocolate to create the shell. 

Assemble crisp base, chocolate shell, pipe ganache and orange gel.