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The Dome of Russian Cathedral - Vladimir Terentyev

The Dome of Russian Cathedral


420g sea buckthorn purée
300g sugar
  10g pectin NH
  50g sugar


1. Mix the purée, 300g sugar and boil to 60°C then add the pectin and 50g sugar which have been previously mixed together
2. Boil to 103°C then cool down and put into the chocolate capsule


66% Cacao Barry origine Mexique chocolate
31.1% Cacao Barry chocolate lactée caramel


1. Bring the cream to the boil, add the rosemary then leave to infuse
2. Strain and heat to 85°C then add to the chocolate