Ruby Apple praline
This recipe is designed to create a fresh tasting praline using the new Ruby RB1 chocolate. It combines basil, yoghurt, apple and ruby for a fresh taste sensation.
- Level:
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Medium
- Makes:
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2 x 24 pralines
Pâte de Fruit Pommes
Ingredients: Pâte de Fruit Pommes
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430 gApple juice
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70 gfresh celery juice
Preparation: Pâte de Fruit Pommes
Heat to 40°C.
Ingredients: Pâte de Fruit Pommes
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425 gsugar
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40 gglucose DE 40
Preparation: Pâte de Fruit Pommes
Add and re-warm to 40°C.
Ingredients: Pâte de Fruit Pommes
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12 gyellow pectin
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54 gsugar
Preparation: Pâte de Fruit Pommes
Mix together and boil to 76° Brix.
Ingredients: Pâte de Fruit Pommes
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8 gcitric acid solution
Preparation: Pâte de Fruit Pommes
Add the acid at the end and leave to set.
Ganache with ruby RB1 and Basil
Ingredients: Ganache with ruby RB1 and Basil
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12 gbasil leaves
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128 g35% cream
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100 gvanilla yoghurt
Preparation: Ganache with ruby RB1 and Basil
Heat to 40°C and leave to infuse for 10 min.
Ingredients: Ganache with ruby RB1 and Basil
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68 gsorbitol
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46 gdextrose
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45 gglucose DE 60
Preparation: Ganache with ruby RB1 and Basil
Add the sugars and re-heat to 40°C.
Ingredients: Ganache with ruby RB1 and Basil
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51 gdry butter
Preparation: Ganache with ruby RB1 and Basil
Melt the butter with the chocolate to 30°C.
Add the two mixtures together and emulsify well.
Assembly
Spray ½ sphere moulds with red cocoa butter and add some scarlet shimmer powder.
Mould in Ruby chocolate.
Pipe a small amount of ganache into the mould.
Press down the pâte de fruit already pre-cut.
Cover with more ganache and leave to set.
When set, close with Ruby chocolate and leave to crystallise.
De-mould and store appropriately.
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