Balsamic Beet Bars



Beetroot Jelly Method
  • Heat up beetroot puree with sugar and add mix of sugar and pectin then cook until 219°F.

Balsamic Ganache Method
  • Bring cream, sorbitol, dextrose and glucose to 176°F.
  • Add to Belcolade Origins Peru64 mix, at 95°F.
  • Add butter emulsify, then add balsamic mix with hand blender deposit at 179°F.

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