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

For the Raspberry Jelly

• Step 1
  In a saucepan pour raspberry puree. Add pectin nh with sugar (A).
• Step 2
  Mix well. Add sugar (B) and dextrose powder.
• Step 3
  Cook till 103°C and add citric acid solution.For the Raspberry ganache

• Step 4
  Warm  the puree to 70°C. Pour on the couverture.
• Step 5
  Once the couverture completely melts, blend till smooth and shinny.
• 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.