Litchi Cacao
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Raspberry Jelly
Raspberry Puree 200 g
Water 100 g
Sugar 200 g
Yellow Pectin 4 g
Citric acid 3 g
Raspberry Brandy 80 gBoil Raspberry Puree & Water.
Mix well Sugar & Yellow Pectin then add into 1) and keep cooking to 105 oC.
Add in Citric acid at 105 oC and mix well，turn off the heater and add in Raspberry Brandy. -
Litchi and Raspberry Ganache
Cream 36% 276 g
Inverted Sugar 32 g
White Chocolate (Carma) 734 g
Litchi Puree 120 g
Raspberry Puree 68 g
Butter 46 g
Raspberry Brandy 56 g
Raspberry PowderBoil Cream 36% & Inverted Sugar together.
Pour into White Chocolate to melt it and emulsify the chocolate，add in soften Butter and mix well.
Add in Litchi Puree & Raspberry Puree to 2).
Add in Raspberry Brandy and mix well.
