#Re-new
Topic: #Renewable
Flavors: Yuzu, Sichuan pepper & white, milk & dark chocolate
As the name states, this is a re-newed design. It is renewed in terms of using a standard mold in a new way, as well as a décor, I have used previously, also in a new way, to a flavor combo, which I have played with. everything renewed.
Recipe
Yuzu fluid gel
| ingredients | preparation |
|---|---|
|
- Heat the yuzu puree and glucose - Mix in the sugar - Add agar mix and bring to the boil - Pour in a container to set and smooth with a stick blender
|
CHOCOLATE DISK
| ingredients | preparation |
|---|---|
|
- Pre-crystallize the chocolate and prepare the discs - Sprinkle with coarsely ground Sichuan pepper and let set
|
Northern magic milk chocolate ganache
| ingredients | preparation |
|---|---|
|
- Heat the cream and glucose - Pour over the chocolate and emulsify - Insert the butter and emulsify again
|
Assembly and finishing
- Pipe the yuzu gel into the bottom part of the bonbon - Place the Madirofolo/sichuan disc on top of it, peppers up. - Close with the other half of a bonbon, previously cut open - Pipe the ganache on top of the disc, so that it spreads all around - Finish with the prizm snowflake
|