YUZU PRALINE

Complexity level

CT X605

Composition

Lemon Lime Ganache

1 Lemon Lime Ganache

Ingredients

Yuzu Juice 105 g

Sorbitol 15 g

Invert Sugar 25 g

Glucose DE60 15 g

Belcolade Selection W. Plant-Based Cacao-Trace 255 g

Belcolade Cocoa Butter Cacao-Trace 40 g

Puratos Mimetic Incorporation 45 g

Preparation

Heat Fruit Purees, sorbitol, Invert sugar and glucose to 70°c. Pour onto the Belcolade W. Plant-based and cocoa butter.
Blend with and stick blender to emulsify. When the ganache reaches 35°c add the plant-based butter and blend again.
When the ganache reaches 28°c deposit into prepared moulds.
Allow to crystalize over night before backing off.