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
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 35ºC.
GALETTA CRUNCH
Melt together to 45ºC, 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.
