Recipe I LOVE YOU - Professionals
www.remycointreaugastronomie.com
Preparation steps: bergamot confit, pecan ganache, assembly and finishing, according to Belgian pastry chef Andy Verstraeten's recipe.
Ingredients
- 30 g lemon puree
- 20 g bergamot puree
- 3 g bergamot zest
- 1/4 vanilla bean
- 1,2 g NH pectin
- 13 g granulated sugar
- 6 g The Botanist® Gin 60%
- 6 g silver gelatin (leaves)
- 250 g pecan praline 60%
- 20 g milk chocolate 823
- 40 g dark chocolate 811
- 20 g cocoa butter
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