raspberry puree 50g
yellow ribbon pectin 50g
DE40 glucose 15g
tartaric acid solution 1g
Warm the raspberry puree to 40°C.
Mix the pectin and sugar together and then drizzle them over the raspberry.
Heat gently while stirring continuously until it is a clear liquid.
Add the isomalt, sugar and glucose and boil for one minute.
Stop cooking with the tartaric acid solution.
Leave to set.
35% cream 75g
sorbitol powder 6g
Arriba 39% milk couverture 100g
63DE glucose 12g
15 year-old balsamic vinegar 24g
Heat the cream, sorbitol and dextrose to a clear liquid and
allow the temperature to go down to 80°C.
Pour in the milk chocolate and emulsify.
Add the glucose, butter and vinegar and emulsify once more.