Mini Bonbon Hazelnut Praliné - Yuzu Marmalade
Recipe

Yuzu marmalade
Ingredients | Preparation |
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Pierce yuzu and poach yuzu in salt water in order to remove bitterness |
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Mix together |
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Once yuzu are poached, cut in half, remove heart and seeds. Blend yuzu, sugar, pectin, and all remaining ingredients in Robot Coupe to marmalade consistency |
Vacuum seal and poach at 90°C (194°F) in thermocirculator until cooked. |
Morella Origin Hazelnuts Praliné
Ingredients | Preparation |
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Melt together |
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Mix |
Crystallise hazelnut praline two ways: 1/ Melt Harmonie Lactée Milk Chocolate and Mycryo® Cocoa Butter together. Mix milk powder and Praliné 55% Noisettes Piémont. Mix the chocolate and praliné and use table top method to crystallise. |
Assembly
Ingredients | Preparation |
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Spray chocolate shell with crystallised coloured cocoa butter. |
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Mould shell with crystallised Harmonie Lactée Milk Chocolate. |
Pipe a small amount of yuzu marmalade at bottom of shell. |