Jasmine Tea & Raspberry Bonbon

Recipe

Created by

Manali Khandelwal -

Jasmine Ganache

ingredients	preparation
250g cream 30g jasmine tea 30g invert sugar 225g 811NV 90g unsalted butter	Bring cream and jasmine tea to a boil. Cover with cling wrap and allow to infuse for 20 mins. Strain and rescale the cream. Heat cream and invert sugar to 40 degrees C. Melt chocolate to 35 degrees C. Pour the warm infused cream into the melted chocolate and mix. Add the butter at ambient temperature and emulsify.

Raspberry Gel

ingredients	preparation
100g raspberry puree 75g sugar 30g glucose 5g sugar 0.5g yellow pectin	Warm the puree, sugar and glucose to 45 degrees C. Mix the small portion of sugar and pectin together and whisk it into the puree mixture. Cook to 103 degrees C. Once cooled and set, reconstitute the gel.

Assembly

Using Dark Chocolate (811) to mould, create chocolate shells.
Pipe the raspberry gel into 1/3rd of the shell.
Pipe in the ganache.
Allow ganache to crystallize and seal the mould.