Clementine, White Chocolate and Buckthorn - Stir it up Magazine

Clementine, White Chocolate and Buckthorn - Stir it up Magazine

stiritupmagazine.co.uk

(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

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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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