Opalys St. Honoré
Make the Pineapple Banana Marmalade, pour around 120g into 12cm-diameter rings, and blast freeze.Whip the Opalys Rum Ganache. Pipe around 100g into 14cm ace
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Ingredients
- 570g pineapple
- 100g soft brown sugar
- 160g banana purée
- 9g pectin NH
- 20g lime juice
- 180g whole milk
- 180g mineral water
- 140g european style butter
- 5g sugar
- 5g salt
- 180g cornstarch
- 280g whole eggs
- 50g european style butter
- 60g soft brown sugar
- 60g potato starch
- 160g egg yolks
- 320g caster sugar
- 450g cassava flour
- 15g gluten-free baking powder
- 4g salt
- 320g softened butter
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