Cucumber-gin-lime bombon

Recipe for about 4 mini cube shaped chocolate molds PC5063.

Lime jelly

1. Heat the juice with the water, pectin and sucrose #1.

2. Add the rest of the sugars.

3. Cook to about 70 ºBrix.

4. Reserve.

5. Pass through a coarse sieve to break down the gel structure before use and add the fresh lime zest.

Cucumber, gin and white chocolate zéphyr ganache

1. Mix the cucumber juice with the gin and add the xanthan and mix with a turmix.

2. Add the milk powder and dissolve the dextrose and glucose syrup, warm to about 30ºC.

3. Pour at intervals over the melted white chocolate at about 45ºC.

4. Finally emulsify the butter and cocoa butter when the mixture is about 40/50ºC.

5. Reserve.

Others

Q.S. Zéphyr White chocolate 34% caca

Q.S. Cocoa butter

Q.S. Matcha green tea

Assembly

1. Paint the moulds lightly with pre-crystallized cocoa butter and sprinkle with green tea.

2. Mould with pre-crystallized white chocolate.

3. Pour the lime gelatin into the base of the mould.

4. Next, measure the cucumber ganache and let it crystallize.

5. After a few hours, close the mould and unmould.

6. Reserve.