Texturas recipes spreads - Flipbook - Page 13
GELIFICATION
Chocolate Cherries
Ingredients
For the moulded cherries
200g water
0.9g Lota
200g Søbogaard cherry nectar
c.s. frozen cherry stalks
Others
300g 99% cocoa paste melted at 45°
1 silicone mould in the shape of a sphere
1 syringe
gold leaf
Instructions
•
Dilute the Lota in the water with a Túrmix and bring
to the boil.
•
Leave to cool in the refrigerator.
•
Mix with the Søbogaard cherry nectar and refill the
sphere moulds with a syringe
•
Put the mould in the freezer for half an hour. When
is it half frozen put the cherry stalks and freeze
again.
•
Remove from the mould and put back in the freezer.
•
Bathe with the cocoa paste and decorate with gold
leaf.
