Recipes 2006 - 07

Jellies
Ingredients:
Passion fruit puree  340g
Glucose  75g
Sugar     350g
Pectin     10g
acid         5g
Procedure:
Mix the pectin with sugar. Heat the puree and glucose to approximatly 70°C, gradually stir in the pectin mixture. Keep on cooking to 107°C and at the end add  the acid.
Pour into the silpat moulds.

Ganache
Ingredients:
cream 125g
peppercorn  60g
glucose  20g
Trimoline  20g
Madagascar chocolate  280g
butter  53g
procedure:
Boil the pepper, glucose and trimoline on 80°C  and pour into the melted 'Madagascar'chocolate and mix well.
Keep the mixture cooling untill it is 40°C and add the butter.
Pour it on the jellie top and keep it for a night cold(before cutting).

Coating with
Ingredients:
Dark couverture 53% Callebaut 811.  300g
Procedure:
cut the mixture into small piece of 20 by 25 mm and coat with dark couverture.

Made at the preselection in Taipei,Taïwan 2007