Recipe components

Preparation and Cranberry Pate de Fruit


Pre-spray mould lightly with pre-crystallised red cocoa butter and gold shimmer
Shell mould with pre-crystallised ruby chocolate

  • 250g
    cranberry puree
  • 125g
    apple juice

Warm the puree and apple juice

  • 33g
    caster sugar
  • 5g

Mix the pectin with the caster sugar (1) and add the puree

  • 5g
  • 75g

Warm the glucose syrup and caster sugar (2) to 106c

  • 350g
    caster sugar
  • 3g
    citric acid solution

Add the citric acid solution and pour in a bowl to cool
When cool, blend with a hand blender until smooth

Ruby Ganache


Bring the glucose, sorbitol and cream to the boil
Pour over the chocolate and colour and blend until smooth

Lemon and Vanilla Crunch


Preheat oven to 180c
Mix the butter, sugar, flour, vanilla and lemon zest until crumble like texture
Pour the crumble onto a baking tray and bake for 10 minutes
Turn the crumble over and bake for a further 5 minutes
Take out and cool, when cool blitz to a fine crumb
Mix the praline paste, crumble, cocoa butter and chocolate
Spread between two sheets of paper
Freeze to set
Cut a disc to fit the mould