Muscadines

Recipe

MUSCADINES

ingredients	preparation
500g 35% fat liquid cream 100g glucose syrup DE 44 125g dextrose 140g Cointreau	Heat to 30°C
5g orange peel slices	Add
340g GIM-P1PLAIS-LN 400g PRN-HA50CBY 340g CHD-S65INAY 280g NCB-HD702-BYEX	Blen in a mixer Gradually pour over the next mixture that was preivously melted at approx. 45°C
Emulsify carefully Pre-crystallize at approx. 30°C and pour into the frame Leave aside for a few hours until set

ASSEMBLY

1. Once the filling has set, cut out 15x30mm strips.
2. Dip into previously pre-crystallized milk couverture.
3. Finish by covering in equal quantities of caster sugar and dextrose.
4. Leave aside.