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Moulded Praline - Sang Kyun Jeong

Moulded Praline

Omija Jelly

150 g omija juice
20 g omija juice
75 g sugar
40 g sugar
2 g pectin

  1. Boil together 150 g of omija juice and 75 g of sguar.
  2. Mix together 40 g of sugar and pectin, and add it to omija mixture.
  3. Boil until mixture coagulates in ice water.
  4. Cool mixture and blend together with omija juice in food processor.

White Chocolate Caramel

150 g white chocolate
110 g cream
75 g sugar
40 g omija juice
8 g lemon juice
½ vanila bean

  1. Caramelise sugar and pour onto heated cream. Boil together with vanilla bean.
  2. Pour over chocolate and mix well.
  3. Mix with omija juice and lemon juice.

Pistachio Ganache

84 g cream
130 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
24 g invert sugar
27 g pistachio paste

  1. Boil together cream and invert sugar.
  2. Pour over chocolate and mix well.
  3. Mix in pistachio paste.