Preparation and Cranberry Pate de Fruit

Pre-spray mould lightly with pre-crystallised red cocoa butter and gold shimmer
Shell mould with pre-crystallised ruby chocolate

Ingredients: Preparation and Cranberry Pate de Fruit

  • 250 g
    cranberry puree
  • 125 g
    Apple juice

Preparation: Preparation and Cranberry Pate de Fruit

Warm the puree and apple juice

Ingredients: Preparation and Cranberry Pate de Fruit

  • 33 g
    caster sugar
  • 5 g
    pectin

Preparation: Preparation and Cranberry Pate de Fruit

Mix the pectin with the caster sugar (1) and add the puree

Ingredients: Preparation and Cranberry Pate de Fruit

  • 5 g
    pectin
  • 75 g
    glucose

Preparation: Preparation and Cranberry Pate de Fruit

Warm the glucose syrup and caster sugar (2) to 106c

Ingredients: Preparation and Cranberry Pate de Fruit

  • 350 g
    caster sugar
  • 3 g
    citric acid solution

Preparation: Preparation and Cranberry Pate de Fruit

Add the citric acid solution and pour in a bowl to cool
When cool, blend with a hand blender until smooth

Ruby Ganache

Ingredients: Ruby Ganache

Preparation: Ruby Ganache

Bring the glucose, sorbitol and cream to the boil
Pour over the chocolate and colour and blend until smooth

Lemon and Vanilla Crunch

Ingredients: Lemon and Vanilla Crunch

Preparation: Lemon and Vanilla Crunch

Preheat oven to 180c
Mix the butter, sugar, flour, vanilla and lemon zest until crumble like texture
Pour the crumble onto a baking tray and bake for 10 minutes
Turn the crumble over and bake for a further 5 minutes
Take out and cool, when cool blitz to a fine crumb
Mix the praline paste, crumble, cocoa butter and chocolate
Spread between two sheets of paper
Freeze to set
Cut a disc to fit the mould

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