Blueberry Liquorice tartelette

Floral Beauty Recipe

Preparation

Ingredients

BLUEBRRY LIQUORICE COMPOTE
Fruttidor Mirtillo 500g
Joy-paste Reglisse 20g

70% SMOKED GANACE
Lapsung Tea Water 150g
Glucose 35g
Inverted Sugar 35g
Dextrose 30g
Minuette Eucador 70% 390g
Cocoa Butter 65g

GALETTA CRUNCH
Delicrisp Fruit des Rouges 100g
Joypaste Mirtillo 40g
Sinfonia Bianco 100g

BLUEBERRY GELEE
Joy-paste Mirtillo 50g
Water 100g
Agar 2g
Sugar 30g

Recipe

Download pdf (4kB)

BLUEBRRY LIQUORICE COMPOTE

Combine ingredients together

70% SMOKED GANACE

Heat tea water with sugars. Melt chocolate & cocoa butter. Emulsify together until smooth. Fill at 35c.

GALETTA CRUNCH

Melt together to 45c, set in rings.

BLUEBERRY GELEE

Combine sugar and agar together. Heat water and joy-paste to boil, whisk in sugar mix, bring to boil. Set in desired moulds