Avec cette recette, vous réaliserez de délicieuses coques en chocolat avec de la purée d'orange et des segments d'orange pelés aux enzymes en utilisant Ultratex et Pectinex.
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Molecular Gastronomy
Molecular Gastronomy Desserts
Special Ingredients
4
120 minuti
10 minuti
With this recipe you will make delicious mouth watering Chocolate Shells with Orange Puree and Enzyme Peeled Orange Segments using Ultratex & Pectinex.
300g Orange Juice
50g Sugar
10g Special Ingredients Citric Acid
15g Special Ingredients Ultratex
800g Water
16g Special Ingredients Pectinex
Peeled Orange Segments
500g Chocolate
Special Ingredients Chocolate Coated Crackle Crystals
Metallic Edible Spray
Balloons (blown up)
Combine all Orange Puree ingredients and blend well
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
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.
Il vous reste €150,00 pour la livraison gratuite !
