ingredients :
- 600 g Sugar
- 100 g Candied strawberries
- 250 g Whole, skinless pistachios
- 45 g Butter
- 150 g Honey
- 25 g Granulated sugar
- 75 g Egg whites
- 220 g Sicoly® sweetened strawberry purée
- 135 g Glucose syrup
- 125 g Sicoly® orange grated zest
process :
Cook the granulated sugar, glucose and SICOLY® strawberry purée to 140°C. Stir well at the end to avoid unwanted caramelization. While this is cooking, lightly whip the egg whites with the sugar and heated honey. Pour the cooked sugar syrup onto the whites and whip. Using a blowtorch, heat the bowl for two or three minutes to help dry out the mixture. Using a spatula, incorporate: the chopped or powdered cocoa butter, the lightly toasted pistachios, the candied strawberries and the SICOLY® semi-candied orange zests. Pour the mixture into a frame lined with "pain azyme" basis or a mixture of icing sugar and powdered dried strawberries. Leave to set at room temperature for 24 hours before cutting. Wrap in candy wrappers to conserve the texture.