The Dome of Russian Cathedral
Jelly
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
Ganache
cream
rosemary
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