STOUT AND SOUR CHERRY BONBON

Warm up the purée with the pectin and the 70 g sugar
Incorporate the rest of the sugars at intervals
Boil and concentrate to around 70/75ºBx.
Take off the heat and incorporate the citric acid
Pour into a bowl and leave to cool
Sieve to break up the jellied structure
Place to one side.

Bring 425 g of stout to the boil, infuse the hops and, after a few minutes, strain and weigh out the necessary 400 g.
Mix the stout at room temperature with the milk protein, blend the mixture with a hand blender, add the sugars and salt and dissolve.
Check that the liquid part has a temperature of around 25/30ºC and pour it over the mixture of couverture and anhydrous milk fat, previously melted at around 45ºC.
Emulsify correctly and pre-crystallise at around 28ºC.