Ganache Tarragon Raspberry Bon Bon


Raspberry Jelly Method
  • Mix the 50 g sugar with the pectin. Heat up the Raspberry puree with the sugar. 
  • Mix in the sugar pectin mixture and cook the jelly at 217°F. 
  • Cool down and add the Cointreau.

Tarragon Ganache Method
  • Cook the cream and infuse with the tarragon. Sieve out the Estragon. 
  • Rescale the liquid to obtain 210 g of cream again. Heat the infused cream to 185°F and add the sorbitol and inverted sugar. 
  • Pour this onto the Belcolade Origins Lait Venezuela 43 chocolate drops and mix with a spatula to obtain a ganache. 
  • When the ganache reaches 95°F add the cold butter and mix with a hand mixer.

  • Pipe the ganache in the mould on top of the raspberry jelly and leave to crystalize for 12 hours at 64°F with a humidity level below 60%.
  • Close the mould with tempered chocolate. Leave to crystalize and demould.

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