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Ruby Apple praline

This recipe is designed to create a fresh tasting praline using the new Ruby RB1 chocolate.  It combines basil, yoghurt, apple and ruby for a fresh taste sensation.
Level:
Medium
Makes:
2 x 24 pralines

Pâte de Fruit Pommes

Ingredients: Pâte de Fruit Pommes

  • 430 g
    Apple juice
  • 70 g
    fresh celery juice

Preparation: Pâte de Fruit Pommes

Heat to 40°C.

Ingredients: Pâte de Fruit Pommes

  • 425 g
    sugar
  • 40 g
    glucose DE 40

Preparation: Pâte de Fruit Pommes

Add and re-warm to 40°C.  

Ingredients: Pâte de Fruit Pommes

  • 12 g
    yellow pectin
  • 54 g
    sugar

Preparation: Pâte de Fruit Pommes

Mix together and boil to 76° Brix.  

Ingredients: Pâte de Fruit Pommes

  • 8 g
    citric acid solution

Preparation: Pâte de Fruit Pommes

Add the acid at the end and leave to set.

Ganache with ruby RB1 and Basil

Ingredients: Ganache with ruby RB1 and Basil

  • 12 g
    basil leaves
  • 128 g
    35% cream
  • 100 g
    vanilla yoghurt

Preparation: Ganache with ruby RB1 and Basil

Heat to 40°C and leave to infuse for 10 min.

Ingredients: Ganache with ruby RB1 and Basil

  • 68 g
    sorbitol
  • 46 g
    dextrose
  • 45 g
    glucose DE 60

Preparation: Ganache with ruby RB1 and Basil

Add the sugars and re-heat to 40°C.

Ingredients: Ganache with ruby RB1 and Basil

Preparation: Ganache with ruby RB1 and Basil

Melt the butter with the chocolate to 30°C.

Add the two mixtures together and emulsify well.

Assembly

Spray ½ sphere moulds with red cocoa butter and add some scarlet shimmer powder. 
Mould in Ruby chocolate. 
Pipe a small amount of ganache into the mould.
Press down the pâte de fruit already pre-cut. 
Cover with more ganache and leave to set. 
When set, close with Ruby chocolate and leave to crystallise. 
De-mould and store appropriately.