Ruby Cherry

ingredients	preparation
200g CHR-R35RB1	Pre-crystallise at 29°C. Mould triangle-shaped mould.
Reserve at room temperature.

ingredients	preparation
80g Corman Glacier Butter 2g concentrated vanilla extract	Soften until creamy.
20g CB 140g CHR-R35RB1	Mix together. Pre-crystallise at 29°C.
Mix together gently. Pipe into triangle-shaped moulds.
100g cherry cointreau	Insert half into cream of 1 triangle shape without cherry stalk.
Compress both moulds. Reserve in fridge at 12°C for 1 hour.

ingredients	preparation
150g CB 300g CHR-R35RB1	Heat to 45°C. Mix together. Pre-crystallise.

1. Unmould triangle cherries. Melt off sharp edges.
2. Make a little hole to put in the cherry stalk.
3. Spray with ruby spray mix.

Recipe