Recipe MARGARITA - Professionals

Recipe MARGARITA - Professionals

www.remycointreaugastronomie.com

Discover this recipe for chocolates topped with lemon marmalade and Cointreau ganache, according to Jacques Bellanger...

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Ingredients

  • Preparation 1:
  • 80 g almond paste 60%
  • 180 g chopped candied lemon peels
  • 30 g icing sugar
  • 160 g lemon juice
  • 20 g liquor of lemon 28/30°
  • Preparation 2:
  • Ganache with Cointreau®
  • Candied zests of lime

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