Ruby Cherry Bonbon

Recipes for approx. 9 hemisphere praline shapes (2.5 cm diameter at 5g). A total of 360 hemispheres makes 180 cherry bonbons.

Cherry Jelly

Ingredients Preparation
  • 150g
  • 205g
    black cherry purée
  • 90g
  • 22g
  • 3g
    yellow pectin
  • 3g
    Citric acid

Bring the sugar, purée and glucose to the boil. Mix sugar together with pectin and add to the hot mixture. Boil everything at 106°C, add citric acid and allow to cool. Stir until smooth and fill the prepared moulds to just under 1/3.

Cherry Ganache

Ingredients Preparation

Bring purée to the boil with glucose, butter and invert sugar. Allow to cool to 70°C and mix together with Ruby Azalina and cocoa butter. Add the kirsch and citric acid. Blend and temper at 29°C.

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