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GUANABANA LIME BON BONS
Yield: 40 Portions
Guanabana Jelly
Guanabana Purée | 6.5oz (185g) | |
Granulated Sugar | 0.7oz (20g) | |
Pastry Ideale Glucose Syrup (505092) | 2.7oz (75g) | |
Pastry Ideale Pectin Powder (204192) | 0.2oz (6g) | |
Granulated Sugar | 6.5oz (185g) | |
Lime Juice | 1oz (28g) |
Mix first amount of sugar with the pectin powder. In a sauce pan mix the purée, glucose syrup, and the remaining sugar together. Bring to a boil and add the sugar/pectin mixture. Cook to 220ºF/105ºC while stirring constantly. Remove from heat and add the lime juice. Allow to cool to 85ºF/30ºC.
Lime Ganache
Heavy Cream | 6.7oz (190g) | |
Lime, Zested | 2 each | |
Pastry Ideale Glucose Syrup (505092) | 2oz (60g) | |
Lime Juice | 2oz (60g) | |
Inti 52% Pacha Ganache Couverture (686052) | 11.3oz (320g) | |
Butter | 2.8oz (80g) |
In a sauce pan bring the cream to boil with lime zest and the glucose syrup. Cover, and allow to infuse for 20 minutes, then strain. Add lime juice bring to a boil again, and strain once more over the chocolate. Add butter with an immersion blender when the ganache is at 90ºF/32ºC. Allow to cool to 80ºF/27ºC.
Assembly
Using a small paint brush, sprinkle the yellow cocoa butter into polycarbonate molds. Using an airbrush, spray the molds with green cocoa butter and then with white cocoa butter. Cast once with tempered couverture. Pipe the Guanabana Jelly into the molds until ½ full. Top off with Lime Ganache, and allow ganache to set before sealing with tempered couverture. Refrigerate until couverture has fully released from the molds before unmolding.