Recipe Desire - Professionals
www.remycointreaugastronomie.com
Preparation steps: Cointreau ganache, raspberry fruit paste and finishing, according to the Relais Desserts Marc Ducobu recipe.
Ingredients
- 285 g cream (35% fat)
- 85 g inverted sugar
- 560 g milk chocolate
- 45 g Cointreau® 60% vol.
- 98 g butter
- 300 g raspberry puree
- 90 g sugar
- 90 g maltitol (sweetener)
- 3 g pectin
- 3 g lemon juice
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