Bonbon Esmeralda Rosemary & Lemon | Le Royal
Esmeralda-Rosemary-Lemon-Sansho
Ingredients
- 800 g water
- 200 g lemon juice
- 10 g yellow pectin
- 70 g sucrose
- 140 g glucose syrup DE 44
- 840 g sucrose
- 12 g citric acid solution
- 8 g finely grated lemon zest
- 4 g sansho powder
- 450 g rosemary infusion
- 20 g powdered milk
- 120 g invert sugar
- 80 g glucose syrup DE 44
- 100 g dextrose
- 2 g fine salt
- Q.S. CHD-Q74ESMN
- Q.S. green coloured cocoa butter
- Q.S. CHW-N34ZEPH
- Q.S. fat-soluble green colouring
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