Clementine, White Chocolate and Buckthorn - Stir it up Magazine
(equal quantities of double cream and white chocolate) White chocolate leaf Method 1 Step 1 Sugar clementine: Bring the pastry fondant, isomalt and glucose to
Ingredients
- g pastry fondant
- g isomalt
- g glucose
- Equal quantities of glucose and water
- g taronja (orange colour)
- g citric acid
- g orange powder
- ml orange juice
- ml buckthorn juice
- g caster sugar
- g dextrose
- g pro crema
- g glycerine
- g gellan
- g double cream
- g ganache
- g white chocolate
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