Valentine swirl pralines Recipe by chef Paul Gardin

 

INGREDIENTS (LEMON GANACHE)

  • 120 g eggs
  • 135 g sugar
  • 10 g lemon zest
  • 136 g lemon juice
  • 180 g butter
  • 80 g Delight 29 Belgian white chocolate
  • 35 g Cocoa Butter

METHOD

  1. In a bowl on a bain-marie, mix the eggs, the sugar, the lemon
    zest and the lemon juice.
  2. Cook until 83˚C and often whisk..
  3. Out of the fire, add the Delight 29 Belgian white chocolate, the
    Cocoa Butter and the butter.
  4. Emulsify the mix using a hand-blender, cool down the ganache to 25˚C.

INGREDIENTS (STRAWBERRY GEL)

  • 250 g strawberry puree
  • 25 g sugar
  • 2.5 g agar-agar

METHOD

  1. Mix together the agar-agar and the sugar.
  2. In a pot, bring the puree up to 50˚C and add the agar-agar and sugar mix.
  3. Let the mix boil for a minute while whisking continuously.
  4. Let set for 2 hours in the chiller and hand-blend until smooth.
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