ARCH BRIDGE
Pine nut praline
220g toasted pine nuts
45g white sugar
45g caramelized sugar
160g Cacao Barry blanc satin 29.2%
40g pailleté feuilletine
35g cocoa butter
1 zest of lemon
2 zest of limes
2.5g fleur de sel
1. Make a praline with the pine nuts, the caramel, the sugar and the lemon zest.
2. Melt the cocoa butter and the coating and mix with the praline and with the other ingredients
Pate de fruit
130g lemon juice
190g water
8g pectin ruban jaune
290g white sugar
65g glucose
30g invert sugar syrup
3g citric acid
3g water
25g ginger
1. Mix half the sugar with the pectin. Warm the juice and the water with the other sugars to 35ºC.
2. Sprinkle in and heat to 106ºC stirring all the time. Add the citric acid dissolved in the water, mix and place in the mould.
DIPPING
White chocolate blanc satin 29,2%
- Dip