
INGREDIENTS
Raspberry Jelly
- 255g Raspberry Puree
- 35g Sugar Breakfast (A)
- 8g Pectin Nh
- 73g Sugar Breakfast (B)
- 5g Dextrose Powder
- 2g Citric Acid Solution
Raspberry Ganache
- 200 g White Couverture
- 80 g Raspberry Puree
COOKING INSTRUCTIONS
For the Raspberry Jelly
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Step 1In a saucepan pour raspberry puree. Add pectin nh with sugar (A).
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Step 2Mix well. Add sugar (B) and dextrose powder.
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Step 3
Cook till 103°C and add citric acid solution.For the Raspberry ganache -
Step 4Warm the puree to 70°C. Pour on the couverture.
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Step 5Once the couverture completely melts, blend till smooth and shinny.
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Step 6
Avoid bubbles. Pipe the jelly and then the ganache in the mould.
Tips:
The mould should be shelled with tempered dark couverture 58%. Once you fill up the ganache, close it with tempered dark couverture 64%. You can also do cocoa butter red color spray in the mould.