Bonbon Esmeralda Rosemary & Lemon
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/5cbd2224beb6d6fc71c6e48d50ffcc7e.jpg?itok=V5udiZ7r)
Gelified lemon filling with sansho
ingredients | preparation |
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Heat the water and lemon juice with the pectin and the 70g sucrose. |
Fresh rosemary and Esmeralda ganache
ingredients | preparation |
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Infuse 45g fresh rosemary in 500g hot water. After a few minutes, strain. |
Other
ingredients | preparation |
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Coloured green chocolate gun spray: Zéphyr™ white chocolate and green colouring |
ASSEMBLY
ingredients | preparation |
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Temper the deep green gun spray and with an airbrush, spray the semi-sphere moulds. |