Blueberry Gelée & Iva Ganache with White Nuit Blanche 37%

Raspberry Gelée

Ingredients Preparation
  • 100g
    sugar
  • 130g
    blueberry puree
  • 60g
    glucose
  • 15g
    sugar
  • 3g
    pectin
  • 4g
    Citric acid

Bring the sugar, purée and glucose to the boil once. Mix the second quantity of sugar with the pectin and add it to the hot mixture, stirring. Heat to 104°C, add the citric acid and leave to cool. Stir to a smooth consistency and fill the prepared moulds one-third full with the gelée.

Iva Ganache

Ingredients Preparation
  • 100g
    cream
  • 80g
    butter
  • 1/2pod(s)
    vanilla
  • 20g
    sorbitol
  • 300g
    White Niobo 34%
  • 90g
    Iva herbal liqueur

Heat the butter, sorbitol and vanilla pulp to 80°C. Pour the mixture over the couverture, melt it and blend with a hand-held blender. Add the herbal liqueur and blend again. Leave to cool to 29°C, then fill.

Assembly

Thinly coat the moulds with tempered CARMA® Milk Couverture. Fill with ganache. Leave to set overnight, seal and decorate as desired. Leave to set, then remove from the mould.

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