Fundamental: Crémeux with Fibrous Fruit Puree
Recipe by François Galtier
Ingredients
Process
Boil the first part of the puree with butter, add the gelatine mass and pour onto the chocolate to make a ganache. When all chocolate dots are melted incorporate the cold puree (10 to 20°C). After crystallisation the texture is similar for both fruit juice and fibrous fruit.
Chef's Tip
Create your own fruit cocktail by mixing different kinds of fruit puree.
