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Makes 120 half-sphere bonbons, unit weight
Recipe Step by Step
01
RASPBERRY GEL
125g Raspberry pulp
65g Sucrose
3g Slow-set pectin
0,5g Citric acid
193,5g Total weight
Heat the raspberry pulp. In a bowl, mix sucrose and pectin.
When the pulp starts to boil, sprinkle the sucrose and pectin mixture on top little by little.
Stir with a whisk and add the citric acid, allow to cool in the refrigerator and when the mixture reaches 15°C, pipe into the bonbon molds.
When the pulp starts to boil, sprinkle the sucrose and pectin mixture on top little by little.
Stir with a whisk and add the citric acid, allow to cool in the refrigerator and when the mixture reaches 15°C, pipe into the bonbon molds.
02
73% OQO AND BEETROOT GANACHE
90g Cream
90g Cooked liquefied beetroot
30g Sorbitol
10g Trimoline
40g Glucose powder
1g Guérande salt
250g OQO 73%
35g Butter
546g Total weight
Heat the cream and beetroot pulp with the sorbitol, trimoline, glucose and salt, stir until the ingredients are melted and mixed, remove from the heat when everything is well mixed and before it boils.
Pour the mixture in 2 stages over the OQO 73% melted beforehand, mix with the silicone spatula and finally beat with the hand whisk; when the mixture reaches 45ºC add the butter and whisk again and let it cool down to 28ºC.
Pour the mixture in 2 stages over the OQO 73% melted beforehand, mix with the silicone spatula and finally beat with the hand whisk; when the mixture reaches 45ºC add the butter and whisk again and let it cool down to 28ºC.
Assembly and finishing
ASSEMBLY AND FINISHING TOUCHES:
First pour 2 grams of raspberry gel at 15ºC into each mold, leave the molds in the refrigerator for 10 minutes and when the gel hardens, pour in 4 grams of OQO 73% and beetroot ganache at 28ºC. Leave the molds for 12 hours at 17ºC and close once the filling has solidified. Finish the bonbon with OQO 73%, which will give this recipe an interestingly crunchy texture.