Raspberry Lemon Bon Bon


  • Mix the pectin with 50g of granulated sugar and add to the raspberry puree. Bring the raspberry puree to boil and add the granulated sugar.
  • Return to a boil and add the 50g of glucose. Cook to 104°C or 220°F. Pour into a shallow dish to cool and cover with plastic wrap.
  • Decorate and cast desired mold in Belcolade Blanc Selection.
  • Once the raspberry jelly is cooled deposit it in the molds filling them roughly 1/3 of the way.
  • Bring the heavy cream and 80g glucose to a simmer and pour over the Belcolade Blanc Selection and Lemon Classic. Blend to emulsify. 
  • Cool to 35°C or 95°F and emulsify in unsalted butter. Cool to 31 C or 88°F and deposit on top of the raspberry jelly.

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