Raspberry aniseed praline
Raspberry and Chocolate create a multitude of exciting perfectly paired combinations. Chef Ton Jongejan adds a twist of aniseed to further compliment these flavours.
- Level:
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Easy
Rasperry-aniseed ganache
Ingredients: Rasperry-aniseed ganache
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150 graspberry puree
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50 gsugar
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30 gglucose
Preparation: Rasperry-aniseed ganache
Combine and bring to the boil. Leave to simmer for a few minutes and cool down to 30°C (86°F).
Ingredients: Rasperry-aniseed ganache
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100 gcream
Preparation: Rasperry-aniseed ganache
Bring to the boil and cool down to 30°C (86°F).
Ingredients: Rasperry-aniseed ganache
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10 graspberry esprit 60%
Preparation: Rasperry-aniseed ganache
Add.
Ingredients: Rasperry-aniseed ganache
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400 gC811NV
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100 gC823NV
Preparation: Rasperry-aniseed ganache
Pour the raspberry mixture and the cream over the chocolate. Mix well with a whisk.
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