Chocolate Shells With Orange Puree & Enzyme Peeled Orange Segments Recipe
With this recipe you will make delicious mouth watering Chocolate Shells with Orange Puree and Enzyme Peeled Orange Segments using Ultratex & Pectinex.
Archiviato in:
Citric Acid,
Crackle Crystals,
Fluid Gels,
Molecular Gastronomy,
Pectinex,
Puree,
Special Ingredients Recipes,
Ultratex,
Vegan,
Vegetarian,
Video Recipes
Chocolate Shells With Orange Puree & Enzyme Peeled Orange Segments Recipe
Rated 2.0 stars by 1 users
Categorie
Molecular Gastronomy
Cuisine
Molecular Gastronomy Desserts
Autore:
Special Ingredients
Servizio
4
Tempo di preparazione
120 minuti
Tempo di cottura
10 minuti
With this recipe you will make delicious mouth watering Chocolate Shells with Orange Puree and Enzyme Peeled Orange Segments using Ultratex & Pectinex.
Ingredienti
Orange Puree Ingredients
-
300g Orange Juice
-
50g Sugar
-
10g Special Ingredients Citric Acid
-
15g Special Ingredients Ultratex
Peeled Orange Segments Ingredients
-
800g Water
-
16g Special Ingredients Pectinex
-
Peeled Orange Segments
Chocolate Shells Ingredients
-
500g Chocolate
-
Special Ingredients Chocolate Coated Crackle Crystals
-
Metallic Edible Spray
-
Balloons (blown up)
Indicazioni
Orange Puree
Combine all Orange Puree ingredients and blend well
Peeled Orange Segments
Combine the water and pectinex
Place Orange Segments into the mixture and leave at room temperature for two hours
The Enzyme will remove the membrane leaving you with perfectly peeled orange segments
Chocolate Shells
Melt chocolate
Dip half of the balloon into chocolate
Sprinkle with Special Ingredients Chocolate Coated Crackle Crystals
Allow chocolate to set.
Pop balloon and remove.