Yoghurt & Blood Orange Bonbon
Recipe for 5 x 28-piece moulds.
Recipe
Products
Blood Orange Gelée
| ingredients | preparation |
|---|---|
|
Combine the sugar and pectin. Bring all ingredients to a boil and simmer for one minute. As soon as the mixture has cooled down a little, place into a piping bag and allow to cool to 27°C. |
Yoghurt Ganache
| ingredients | preparation |
|---|---|
|
Heat the cream and glucose to 40°C. Pour over the melted couverture (35°C). Add the softened butter and yoghurt powder and blend well with a hand-held blender. Allow to cool to 27°C before finishing. |
Method
Temper the cocoa butter with cocoa butter coloured orange. Spray the moulds evenly. Using a cotton wool pad, remove the colouring from the bottom edge. Thinly |