Black & white

Throw back childhood memory. Who doesn't remember the delicate delight of that very first soft marshmallow? Chocolate chef Philippe Vancayseele combines it with an intense and dense raspberry and chocolate ganache. In short: this praline works like a time capsule and takes you back to the age of wonder.
Level:
Medium

Raspberry ganache

Ingredients: Raspberry ganache

  • 125 g
    raspberry puree
  • 30 g
    cream
  • 30 g
    milk
  • 45 g
    glucose
  • 30 g
    sorbitol

Preparation: Raspberry ganache

Bring to the boil.

Ingredients: Raspberry ganache

Preparation: Raspberry ganache

Mix in and make a ganache.

Press into a frame that is 3 mm thick. Leave to cool.

Marshmallows

Ingredients: Marshmallows

  • 150 g
    sugar
  • 50 g
    dextrose
  • 60 g
    water

Preparation: Marshmallows

Bring to the boil.

Ingredients: Marshmallows

  • 500 g
    glucose

Preparation: Marshmallows

Add.

Ingredients: Marshmallows

  • 140 g
    mint puree
  • 25 g
    powdered gelatin

Preparation: Marshmallows

Soak the gelatine in the mint puree. Mix and add. Beat until well aerated.

Ingredients: Marshmallows

Preparation: Marshmallows

Pour into a frame on top of the raspberry ganache. Cut using a guitar cutter (15x30 mm). Dip into milk chocolate Callebaut Select 823NV.