Peanut & Ruby Bonbon

ELEMENT 1: PEANUT BUTTER MARSHMALLOW

Ingredients Preparation
  • 150g
    sucrose
  • 16g
    invert sugar
  • 50g
    water
  • 11g
    gelatin
  • 68g
    water
  • 50g
    invert sugar
  • 50g
    peanut paste
  • 2g
    sea salt
  1. Bloom the gelatine in cold water.
  2. Cook sucrose, invert sugar #1, water to 1150C.
  3. Pour over the invert sugar #2 and gelatine mass.
  4. Whip up to 45-500C.
  5. Add peanut paste (robot coupe), dark chocolate and sea salt just before done.
  6. Pour with frames greased with oil and placed on a silpat and flatten tops using a spatula if required.

ELEMENT 2: RASPBERRY GEL

Ingredients Preparation
  • 100g
    raspberry puree
  • 1g
    agar agar
  • 22g
    granulated sugar
  1. Bring puree, agar agar and sugar to a boil in a small pot.
  2. Refrigerate until cool before processing in a Vitamix blender until creamy.

ELEMENT 3: CARAMEL GANACHE

Ingredients Preparation
  • 90g
    sugar
  • 90g
    Muscovado sugar
  • 105g
    Heavy Cream 35%
  • 48g
    unsalted butter
  • 126g
    Caramelia 36%
  • 1g
    Maldon salt
  1. Prepare a dry caramel with both sugars. Slowly add the warm cream, constantly mixing with a whisk. Once blended, add the butter and the salt, mix, and pour over the chocolate.
  2. Let it rest for one minute and use a spatula to create an emulsion.
  3. Let it rest overnight and mix with a Kitchen Aid until it is light and spongy.
  4.  Extend on a silpat and freeze. Cut in the desired shape

ELEMENT 4: NOISETTE CRUNCH

Ingredients Preparation
  • 16g
    chopped hazelnuts
  1. Heat the chocolate at 40ÂșC.
  2. Add the cocoa praline and the hazelnut paste.
  3. Finish with the feuilletine.

Get in Touch