Harvest snacking shells
“Using the Callebaut Callets™ shape as inspiration for the moulds, I’ve created a special shaped snack with a maximum of fruity flavours. A lychee milk chocolate ganache, a pitaya fruit paste, and a compote of green apple, apricot and lime zest all add up to a balanced sweetness that I think is typical of cocoa pulp.”
- Level:
-
Medium
Lychee milk ganache
Ingredients: Lychee milk ganache
-
150 glychee puree
-
50 g35% cream
-
20 gsorbitol powder
Preparation: Lychee milk ganache
Mix and boil.
Ingredients: Lychee milk ganache
Preparation: Lychee milk ganache
Add to previous mixture and emulsify.
Ingredients: Lychee milk ganache
-
20 gSoho lychee liqour
-
40 gunsalted butter
Preparation: Lychee milk ganache
Add and mix into ganache.
Crystallise ganache at 30°C. Fill pre-moulded shells with scraper.
Compote of fruits
Ingredients: Compote of fruits
-
150 ggreen apple puree
-
100 gapricot puree
-
40 gglucose
-
100 gsugar
Preparation: Compote of fruits
Warm up.
Ingredients: Compote of fruits
-
50 gsugar
-
4 gyellow pectin
Preparation: Compote of fruits
Add just before boiling, and cook until 103°C.
Ingredients: Compote of fruits
-
1 piece(s)lime zest
Preparation: Compote of fruits
Add at the end.
Leave to cool in the fridge.
Pitaya fruit paste
Ingredients: Pitaya fruit paste
-
500 gfresh pitaya fruit puree
-
150 gglucose
-
300 gsugar
Preparation: Pitaya fruit paste
Mix and heat up.
Ingredients: Pitaya fruit paste
-
50 gsugar
-
12 gyellow pectin
Preparation: Pitaya fruit paste
Add just before boiling and cook until 106°C.
Ingredients: Pitaya fruit paste
-
10 gcitric acid solution
Preparation: Pitaya fruit paste
Mix in and pour paste directly onto Silpat with 1-cm-thick frame.
Leave to cool. Cut out with round cutter and remove centre.
Finishing and serving
Spray shell in 3 colours (green, red and yellow). Mould with white chocolate Callebaut® Velvet.
Comments