Cranberry, Ruby and Lemon Crunch

Preparation and Cranberry Pate de Fruit

ingredients preparation

Pre-spray mould lightly with pre-crystallised red cocoa butter and gold shimmer
Shell mould with pre-crystallised ruby chocolate

  • 250g
    cranberry puree
  • 125g
    apple juice

Warm the puree and apple juice

  • 33g
    caster sugar
  • 5g
    pectin

Mix the pectin with the caster sugar (1) and add the puree

  • 5g
    pectin
  • 75g
    glucose

Warm the glucose syrup and caster sugar (2) to 106c

  • 350g
    caster sugar
  • 3g
    citric acid solution

Add the citric acid solution and pour in a bowl to cool
When cool, blend with a hand blender until smooth

Ruby Ganache

ingredients preparation
  • 200g
    cream
  • 60g
    glucose
  • 60g
    sorbitol
  • 600g
    CHR-R35RB1
  • 0.5g
    red colour liquid

Bring the glucose, sorbitol and cream to the boil
Pour over the chocolate and colour and blend until smooth

Lemon and Vanilla Crunch

ingredients preparation
  • 160g
    unsalted butter
  • 200g
    light brown sugar
  • 200g
    plain flour
  • 0.5g
    vanilla powder
  • 2piece(s)
    lemon zest
  • 20g
    CB
  • 30g
    W3
  • 50g
    PRAMA
  • 370g
    crumble

Preheat oven to 180c
Mix the butter, sugar, flour, vanilla and lemon zest until crumble like texture
Pour the crumble onto a baking tray and bake for 10 minutes
Turn the crumble over and bake for a further 5 minutes
Take out and cool, when cool blitz to a fine crumb
Mix the praline paste, crumble, cocoa butter and chocolate
Spread between two sheets of paper
Freeze to set
Cut a disc to fit the mould

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