Blackberry Star


Blackberry Pate de Fruit Method
  • Combine the sugar and pectin. 
  • Heat the blackberry puree to a simmer. Gradually pour the sugar/pectin into the puree. 
  • Bring to a boil, add the glucose and cook to 225°F while stirring constantly. 
  • Remove from heat, add the acid and pour into a frame measuring 27cm X 36cm x 1 cm high. It should fill half of the frame.

Belcolade Lait and Star Anise Ganache
  • Lightly toast the star anise in a saucepan. 
  • Add the heavy cream and the trimoline and bring to a simmer. 
  • Remove from heat, cover and set aside for 30 minutes to infuse. 
  • Re-heat the cream to a simmer, strain over the chocolate and blend to emulsify. 
  • When mixture reaches 92°F, blend in the butter. 
  • Leave to crystalize overnight in a cool room in frame over the pate de fruit. 
  • Cut into desired shape and enrobe in Belcolade CT Noir Selection.

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