Ingredients
Sicoly
Ginger and rhubarb
ganache
ingredients :
- 125 g Sicoly® rhubarb purée
- 8 g Fresh grated ginger
- 25 g Glucose
- 20 g Invert sugar
- 90 g Couverture dark chocolate 70%
- 185 g Couverture milk chocolate 48%
- 45 g Butter
process :
Bring the SICOLY® rhubarb puree, ginger, glucose and invert sugar to the boil. Add the chocolates and mix well until smooth. Add the softened butter. Fill the tart shells and chill.
Kiwi
confit
ingredients :
- 360 g Sicoly® unsweetened kiwi purée
- 25 g Honey
- 70 g Sugar
- 7 g NH pectin
- 7 g
- 35 g Water (for gelatine)
process :
Heat the SICOLY® kiwi puree with the honey. Add the sugar mixture and pectin and boil for 1 minute. Add the hydrated gelatin and leave to cool before using for filling.
Green
glazing
ingredients :
- 290 g Sugar
- 2 g Sparkling silver
- 1 g Sparkling ruby powder
- 3 g Green colouring
- 1 g Yellow colouring
- 2 g White colouring
- 300 g White couverting coating
- 200 g Sweetened condensed milk
- 20 g
- 320 g Glucose
- 130 g Water
- 100 g Water (for gelatine)
process :
Bring the sugar, water and glucose to the boil. Add the gelatin followed by the white chocolate. When the chocolate has melted, add the condensed milk. Mix with the colourings and sieve through a conical wiremesh strainer. Set aside.