Blood orange candy
Pastry recipe-
Sicilian blood orange liquid fruit gel
Ingredients
- Frozen fruit purée 100% : PGI Sicilian blood orange - 300g
- Sugar - 50g
- Agar agar - 3g
Heat the puree with the sugar and agar to boiling point and simmer for a few minutes.
Pour the mass on a plateau and allow to cool completely.
Spoon the gelled mass into the blender and turn it into a smooth gel.
Spoon into a piping bag and it is ready to use.In this step
Frozen fruit purées -
Sicilian blood orange ganache
Ingredients
- Frozen fruit purée 100% : PGI Sicilian blood orange - 100g
- Glucose - 20g
- White chocolate - 340g
Bring the blood orange puree to a boil and remove it from the stove.
Add the glucose and stir with a spatula until dissolved.
Now add the chocolate and stir well so that it becomes a nice homogeneous mass.
Cool back to 25°C while stirring.
Spoon the ganache into a piping bag.In this step
Frozen fruit purées