Sea Buckthorn Ganache in a Zéphyr™ Caramel Shell

Recipe

Created by
  • Nancy Samson - Ambassador Cacao Barry Canada

Sea Buckthorn Ganache

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
    Blanc Satin™

At 80°C, pour over 

Emulsify.

  • 45g
    glucose

Add and emulsify.

  • 150g
    butter

At 28°C, add and mix 

Assembly

Ingredients Preparation
  • Q.S.
    Zéphyr™ Caramel
  • As needed
    Half-Sphere 2,5 cm

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.

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