Black & white
Throw back childhood memory. Who doesn't remember the delicate delight of that very first soft marshmallow? Chocolate chef Philippe Vancayseele combines it with an intense and dense raspberry and chocolate ganache. In short: this praline works like a time capsule and takes you back to the age of wonder.
Recipe
Raspberry ganache
| ingredients | preparation |
|---|---|
|
Bring to the boil. |
|
Mix in and make a ganache. |
Press into a frame that is 3 mm thick. Leave to cool. |
|
Marshmallows
| ingredients | preparation |
|---|---|
|
Bring to the boil. |
|
Add. |
|
Soak the gelatine in the mint puree. Mix and add. Beat until well aerated. |
|
Pour into a frame on top of the raspberry ganache. Cut using a guitar cutter (15x30 mm). Dip into milk chocolate Callebaut Select 823NV. |
