26 May 2021
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Mix the puree of Cherry and add the glucose and boil. Mix the sugar with the pectin and add this preparation to the fruit purée and the broken star anise.
Boil till 104 °C and sieve out the star anise.
Spread out on a baking paper to cool down and poor into a bowl and cover with a cling film.
Pipe 1/3 into a mould.
Heat the cream to 85°C and add the sorbitol and glucose.
Pour this onto the Belcolade Selection Noir Superieur Cacao-Trace chocolate drops and mix with a spatula to obtain a ganache. When the ganache reaches 35° add the cold butter and mix with a hand mixer.
Pipe the ganache in the mould (1/3) on top of the cherry jelly and let crystalize for 12 hours at 16°C with a humidity level below 60%
Roast the Pistache nuts.
Let cool down and mix together with the sugar, the hazelnut oil, the salt and Earl grey Tea.
Make a praline with a blender or by using a TwinStone.
Mix all the ingredients and temper the whole at 26°C.
Leave to crystallise.
Pipe on top of the ganache superieur and leave to crystallise.
Close the mould with tempered Belcolade Selection Noir Superieur Cacao-Trace.