Ruby Cherry
- Level:
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Easy
- Makes:
-
10 pieces
Ruby Chocolate Moulding
Ingredients: Ruby Chocolate Moulding
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7.1 ozCHR-R35RB1
Preparation: Ruby Chocolate Moulding
Pre-crystallise at 29°C. Mould triangle-shaped mould.
Reserve at room temperature.
Vanilla Cream
Ingredients: Vanilla Cream
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2.8 ozCorman Glacier Butter
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0.1 ozconcentrated vanilla extract
Preparation: Vanilla Cream
Soften until creamy.
Ingredients: Vanilla Cream
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4.9 ozCHR-R35RB1
Preparation: Vanilla Cream
Mix together. Pre-crystallise at 29°C.
Mix together gently.
Pipe into triangle-shaped moulds.
Ingredients: Vanilla Cream
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3.5 ozcherry cointreau
Preparation: Vanilla Cream
Insert half into cream of 1 triangle shape without cherry stalk.
Compress both moulds. Reserve in fridge at 12°C for 1 hour.
Ruby Spray Mix
Ingredients: Ruby Spray Mix
-
10.6 ozCHR-R35RB1
Preparation: Ruby Spray Mix
Heat to 45°C. Mix together. Pre-crystallise.
Finishing & presentation
1. Unmould triangle cherries. Melt off sharp edges.
2. Make a little hole to put in the cherry stalk.
3. Spray with ruby spray mix.
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