Calamansi
Ceam
ingredients :
- 225 g Sugar
- 110 g Glucose
- 300 g Cream 35%
- 155 g Sicoly® calamansi juice
- 75 g Butter
process :
Cook the sugar and glucose until they caramelise. Add the cream and the boiling SICOLY® Calamansi lemon juice and continue to cook until the temperature reaches 107°C. Add the butter and allow to cool before using for filling.
Blood orange
ganache
ingredients :
- 250 g Sicoly® blood orange juice
- 20 g Invert sugar
- 50 g Glucose
- 300 g Couverture dark chocolate 70%
- 200 g Couverture milk chocolate 48%
- 95 g Butter
process :
Bring the SICOLY® blood orange juice to the boil with the invert sugar and glucose. Add the dark and milk couverture chocolates and gently stir the ganache until smooth. Add the softened butter and use for filling. Leave to crystallise for 3/4 hour.
Assembly
Coat the moulds with sparkling orange cocoa butter and white couverture chocolate. Add the Calamansi lemon cream and the blood orange ganache. Seal with white couverture chocolate.