Medium
Containing: 2 Components
Alunga™ Ganache
Ingredients: Alunga™ Ganache
-
110 g35% cream
-
45 gnulomoline
-
7 gsorbitol
Preparation: Alunga™ Ganache
Heat
Ingredients: Alunga™ Ganache
Preparation: Alunga™ Ganache
Pour on
Emulsify.
Fill the shells with the Alunga™ ganache.
Let the ganache crystallise before sealing the bonbons.
Montmorency cherry jelly
Ingredients: Montmorency cherry jelly
-
300 gMontmorency cherry puree
-
30 gsugar
Preparation: Montmorency cherry jelly
Cook to 220°F/104°C
Ingredients: Montmorency cherry jelly
-
3 leaf/leavessoaked gelatin
Preparation: Montmorency cherry jelly
Incorporate
Ingredients: Montmorency cherry jelly
Preparation: Montmorency cherry jelly
Pour the jelly in the bottom of each shell (Alunga™ or Ocoa™)
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