Ruby, Strawberry & Pepper Praline



Ingredients Preparation
  • 190g
    Strawberry puree Boiron
  • 10g
    beetroot juice
  • 20g
  • 90g
    butter (Emmi)
  • 0.5g
    Black pepper, ground

Heat the cream, strawberry purée, beetroot juice, glucose, pepper and butter to 80°C. Pour the mixture over the couverture and blend with a hand-held blender.


Thinly coat the mould with tempered Ruby Couverture. Fill with ganache. Leave to set overnight, seal and decorate as desired. Leave to set, then remove from the mould.

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