Xmas Candles | Veliche

Name: Xmas Candles | Veliche
Ingredients: 100 g Fresh grapefruit juice (1); 25 g Gelatin mass (1/5); 260 g Hazelnut praliné 65%; 85 g Butter; 115 g Fresh grapefruit juice (2); 75 g Fresh grapefruit juice; 19 g Gelatin mass (1/5); 170 g Obsession 30 Belgian White Chocolate; 4 g Grapefruit zests; 375 g Whipped cream 35% fat; 100 g Fresh cream 35% fat; 15 g White chocolate coloring; 70 g Sugar; 410 g Glucose syrup; 180 g Gelatin mass (1/5); 225 g Obsession 30 Belgian white Chocolate; 700 g Mirror glaze neutral; 190 g Gelatin mass (1/5); 250 g Hazelnut praliné 65%; SQ Gold powder; 2 pcs Fresh grapefruit

www.veliche.com

I. COMPOSITION Praliné Crumble Creamy Praliné Grapefruit Grapefruit Mousse White Chocolate Glaze Gold Praliné Glaze Fresh Grapefruit Segments II.…

Keywords

sugar
and glucose
and pour on the gelatin to melt it. Add chocolate
and pour on the gelatin to melt it. Add praliné
mix well
fill with mousse 1 truffle silicon mold ø4 cm and push inside 1 frozen sphere of creamy ø2cm
1 truffle silicon mold ø3 cm
and 1 truffle silicon mold ø2 cm
then freeze. Unmold
dip the balls of mousse in white chocolate glaze
grapefruit segments and broken roasted hazelnut.

View full recipe on www.veliche.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.

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