Ruby, Strawberry & Pepper Praline

Recipe

Ganache

Ingredients Preparation
  • 190g
    Strawberry puree Boiron
  • 10g
    beetroot juice
  • 20g
    glucose
  • 90g
    butter (Emmi)
  • 0.5g
    Black pepper, ground
  • 350g
    Ruby Rubina 40%

Heat the cream, strawberry purée, beetroot juice, glucose, pepper and butter to 80°C. Pour the mixture over the couverture and blend with a hand-held blender.

Assembly

Thinly coat the mould with tempered Ruby 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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