Easy
Makes: 60 pieces
-
Quick & easy (production)
Soft inside and snapy on the outside, this Ruby praline with raspberry will ignite all your senses.Soft inside and snapy on the outside, this Ruby praline with raspberry will ignite all your senses.
- Shelf life:
- 1 month
- Conservation:
- +16°C
Containing: 2 Components
Raspberry & Litchi Ganache
Ingredients: Raspberry & Litchi Ganache
-
160 glitchi pure
-
15 gglucose
-
40 ghoney
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16 gbutter
Preparation: Raspberry & Litchi Ganache
1. Heat the fruit puree, cream, glucose, honey, and butter at 80°C.
2. Pour over the chocolate and mix well using a hand blender.
Vanilla & Rapsberry Jam
Ingredients: Vanilla & Rapsberry Jam
-
225 gfrozen raspberry purée
-
50 gsugar
-
3 gpectin NH
-
1 gVanilla essence
-
250 g
Preparation: Vanilla & Rapsberry Jam
1. Heat the fruit puree at 45°C.
2. Mix the sugar with the pectin and add to the warm fruit puree.
3. Bring it to 104°C.
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