Jasmine Tea & Raspberry Bonbon
Recipe
Jasmine Ganache
Ingredients | Preparation |
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Bring cream and jasmine tea to a boil. Cover with cling wrap and allow to infuse for 20 mins. |
Raspberry Gel
Ingredients | Preparation |
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Warm the puree, sugar and glucose to 45 degrees C. |
Assembly
Using Dark Chocolate (811) to mould, create chocolate shells. |