Moulded Praline
Omija Jelly
150 g omija juice
20 g omija juice
75 g sugar
40 g sugar
2 g pectin
- Boil together 150 g of omija juice and 75 g of sguar.
- Mix together 40 g of sugar and pectin, and add it to omija mixture.
- Boil until mixture coagulates in ice water.
- 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
- Caramelise sugar and pour onto heated cream. Boil together with vanilla bean.
- Pour over chocolate and mix well.
- 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
- Boil together cream and invert sugar.
- Pour over chocolate and mix well.
- Mix in pistachio paste.