Fresh blown flower
Recipe
Passion fruit marmalade
| ingredients | preparation |
|---|---|
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Boil chopped fresh bananas and passion fruit in a pot until 40℃. Mix white sugar and pectin together. Add sugar into the pot and cook for 2-3 minutes. Cool and use.
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Passion fruit marmalade
| ingredients | preparation |
|---|---|
|
Boil chopped fresh bananas and passion fruit in a pot until 40℃. Mix white sugar and pectin together. Add sugar into the pot and cook for 2-3 minutes. Cool and use.
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Alto el sol mousse
| ingredients | preparation |
|---|---|
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Boil cream and corn syrup to 85℃. Pour over chocolates and mix well. Whisk sugar and cream until full peak. Fold the ganache into whipped cream.
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Orange and Coriander seed ganache
| ingredients | preparation |
|---|---|
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Melt Amber Java™ and Fleur de Cao™ together in a bowl. Boil cream, orange juice, corn syrup and coriander seed powder to 40°C. Pour the mix above into melted chocolate and emulsify. Add soften butter and alcohol. Use zt 26/28°C.
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Chocolate wafer
| ingredients | preparation |
|---|---|
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Cream softened butter and sugar using a mixer. Gradually add egg whites into above mixture. Add sieved dry ingredients and mix well. Bake at 160℃ for 10-11 minutes
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Chocolate petals
Temper dark chocolate. Using a petal template, spread tempered chocolate on transfer sheet and let it set in a cool place. |