Ruby, Strawberry & Pepper Praline
Heat the cream, strawberry purée, beetroot juice, glucose, pepper and butter to 80°C. Pour the mixture over the couverture and blend with a hand-held blender.
Thinly coat the mould with tempered Ruby Couverture. Fill with ganache. Leave to set overnight, seal and decorate as desired. Leave to set, then remove from the mould.