CARMA® Ruby marbled easter egg with raspberry

Mix the pectin with the second sugar. Heat the puree, sugar and glucose. At 40°C add the pectin mix and cook to 106°C. Add the citric acid and mix well.
Cool and mix smooth before using. Pipe about 2g of Jelly into the mold.

• Saucepan
• Bowls
• Whisk
• Thermometer
• Piping bag
• Scissors
• Spatula

Heat the puree and lime juice with the sugars to 70°C. Pour over the CARMA® Ruby Azalina 40% and emulsify. 
Pipe at approximately 28°C.

• Saucepan
• Bowls
• Whisk
• Hand blender
• Piping bag
• Scissors
• Spatula

Create a marble effect by precasting the mold with CARMA® Ruby Rubina 40% and CARMA® White Nuit Blanche 37%.

Pipe some of the raspberry jelly into the mold. Fill with the CARMA® Ruby Azalina 40% raspberry and lime ganache and leave to crystallise for approximately 8 hours.
Close with pre-crystallised CARMA® Ruby Azalina 40%  
Place them in the fridge for about 10 minutes before unmolding.

• Offset spatula
• Piping bags
• Scissors