Ruby Cabosse Praline - Rosé Champagne

Ganache

Ingredients Preparation
  • 70g
    35% cream
  • 50g
    glucose
  • 110g
    Rosé Champagne
  • 25g
    butter
  • 8g
    Gin (The botanic, Lateltin)

Recipe for approx. 150 pralines.

Bring cream to the boil with glucose, champagne and butter. Allow to cool to 70°C. Pour over the Ruby Azalina couverture and allow to melt. Add potable alcohol and blend with a hand-held blender.

 

Preparation

Colour the CARMA®  cocoa butter with a little Power Flower White and temper. Use the brush to drop small white blobs into the mould and leave to cool. Then thinly coat the mould with tempered Ruby Azalina 40% couverture. Fill with ganache and leave to set. Leave to fully set for 8 hours. Seal with Ruby Azalina couverture.

Leave to set, then remove from the mould.

 

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