Recipes 2004 - 05
Dipped pralines
Peach & Basil
Basil-Peach-Truffle
Peach-jelly
- 380 g pureé of peaches
- 150 g water
- 1 kernel of a peach ( freshly grated )
- 20 g pectin
- 50 g sugar mix pectin with sugar and add to the peach-pureé
- bring to a boil and sift
- 455 g sugar add and bring to boil of 104°C
- 10 g acid add liquid and fold in
- cast into a frame
Basil-Truffle
- 30 g pureé of basil
- 330 g cream
- 100 g butter bring to a boil
- 520 g couverture “white” add and whisk
- cast on the jelly
Praline made at the World Chocolate Masters 2005 Finals in France.
