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:
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Medium
Raspberry ganache
Ingredients: Raspberry ganache
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125 graspberry puree
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30 gcream
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30 gmilk
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45 gglucose
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30 gsorbitol
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
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150 gsugar
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50 gdextrose
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60 gwater
Preparation: Marshmallows
Bring to the boil.
Ingredients: Marshmallows
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500 gglucose
Preparation: Marshmallows
Add.
Ingredients: Marshmallows
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140 gmint puree
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25 gpowdered 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 823.
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