Yuzu and kaffir bonbon

Ganache of yuzu lime kaffir

Ingredients Preparation
  • 345g
    yuzu pulp
  • 135g
    cream
  • 100g
    invert sugar
  • 65g
    liquid glucose
  • 80g
    dextrose
  • 120g
    anhydrous butter
  • 2pinch
    leaves of lime kaffir

Melt together the butter and the chocolate.
Heat the pulp and leave the lime leaves infusing for 20 mins.
Strain.
Heat the previous infusion and the sugar at 60ºC to dissolve.
Mix everything and mix with a blender avoiding the introduction of air.
Pipe when the ganache reachs 30ºC.

Enrobin

Ingredients Preparation
  • 400g
    Cocoa butter
  • 4g
    soluble black colouring
  • As needed
    Silver powder
  • As needed
    Maragda

Melt the cocoa butter and add the yellow colouring.
Crush and strain.
Paint the edge of the bonbon mould.
Let it cristallyze and sprinkle silver powder.
Remove the excess of chocolate.
Enrobe with tempered Maragda chocolate.

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