Sea Buckthorn Ganache in a Zéphyr™ Caramel Shell

Recipe

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ingredients	preparation
1000g frozen sea buckthorn	Cook on medium heat until the small pits are released. Sieve and weigh 400 g.
400g sea buckthorn berries 40g sugar 18g invert sugar	Boil
250g CHW-Q29SATI	At 80°C, pour over
Emulsify.
45g glucose	Add and emulsify.
150g butter	At 28°C, add and mix

ingredients	preparation
Q.S. CHK-N35ZECA MLD-090513	Mould half spheres with Zéphyr™ Caramel marbled with white and yellow crystalized cocoa butter. Pipe the ganache in the shells. Let crystalize and close the moulds. Unmould.