Fundamental: Crémeux with Fibrous Fruit Puree
- 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.
Şefin Tüyosu
Create your own fruit cocktail by mixing different kinds of fruit puree.
