Ruby Apple praline
This recipe is designed to create a fresh tasting praline using the new Ruby RB1 chocolate. It combines basil, yoghurt, apple and ruby for a fresh taste sensation.
Recipe
Pâte de Fruit Pommes
| ingredients | preparation |
|---|---|
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Heat to 40°C. |
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Add and re-warm to 40°C. |
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Mix together and boil to 76° Brix. |
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Add the acid at the end and leave to set. |
Ganache with ruby RB1 and Basil
| ingredients | preparation |
|---|---|
|
Heat to 40°C and leave to infuse for 10 min. |
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Add the sugars and re-heat to 40°C. |
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Melt the butter with the chocolate to 30°C. |
Add the two mixtures together and emulsify well. |
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Assembly
Spray ½ sphere moulds with red cocoa butter and add some scarlet shimmer powder. |