Raspberry and Litchi Praline
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Quick & easy (production)
Soft inside and snapy on the outside, this Ruby praline with raspberry will ignite all your senses.
- Level:
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Easy
- Makes:
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60 pieces
- Shelf life:
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1 month
- Conservation:
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+16°C
Raspberry & Litchi Ganache
Ingredients: Raspberry & Litchi Ganache
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5.6 ozlitchi pure
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0.5 ozglucose
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1.4 ozhoney
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0.6 ozbutter
Preparation: Raspberry & Litchi Ganache
1. Heat the fruit puree, cream, glucose, honey, and butter at 80°C.
2. Pour over the chocolate and mix well using a hand blender.
Vanilla & Rapsberry Jam
Ingredients: Vanilla & Rapsberry Jam
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7.9 ozfrozen raspberry purée
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1.8 ozsugar
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0.1 ozpectin NH
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15.4 grVanilla essence
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8.8 oz
Preparation: Vanilla & Rapsberry Jam
1. Heat the fruit puree at 45°C.
2. Mix the sugar with the pectin and add to the warm fruit puree.
3. Bring it to 104°C.
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