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Recipe by Eddie Sheperd5 steps
Recipe Step by Step
300g Vodka or Neutral grain spirit at 40ABV
Amatika & Osmanthus Ganache Spheres
275g AMATIKA 46%
80g Soy milk
40g Osmanthus infused olive oil
30g Glucose syrup
25g Osmanthus spirit
10g Tempered COCOA BUTTER
3.5g Lemon juice
Warm the soy milk & glucose to fully dissolve the glucose.
Remove the soy milk and glucose mixture from the heat and blend in the Osmanthus infused olive oil.
The olive oil will emulsify in easily due to the natural lecithin in the soy milk.
Cool the soy milk and olive oil emulsion to around 40°C.
In 3 additions mix the soy milk emulsion into the melted chocolate.
Wait for the chocolate mixture to drop below 33°C then blend in the tempered cocoa butter.
Now emulsify in the Osmanthus infused spirit, lemon juice and salt using a stick blender.
Pipe the ganache into silicone sphere moulds (alternatively if you don’t have moulds let the ganache cool
and set then shape into spheres by hand).
Freeze the ganache in the sphere mould overnight then de-mould the sphere and store them in the fridge or freezer until a few hours before you are ready to serve.
Bring the ganache spheres to room temoperature for 2-3 hours before serving, they should hold their shape well, but be very soft to eat thanks to the tempered cocoa butter.
500g Mild olive oil
360g Caster sugar
160g Fresh lemon juice
150g Pomegranate molasses
2.5g Citic acid
QS Vanilla bean
600g Raspberry base
50g Caster sugar
16g NH Pectin
Pour the hot liquid into a tub and allow it to cool and set into a gel in the fridge.
Warm some of the gel gently to 55°C at which point it should be liquid.
Pour some of the warm raspberry liquid onto a dehydrator sheet and roll the liquid around the sheet to form as thin of a layer as possible.
Sprinkle the raspberry sheet with crushed cocoa nibs
Dry the thin layer of raspberry at 40°C in a dehydrator for one hour, until it forms a semi-dry flexible sheet.
Tear small sections of the fruit glass sheet off and arrange them on a fresh dehydrator sheet.
Finally dehydrate the raspberry pieces a second time at 60°C for 12 hours until crisp, dry and brittle.
Store the finished ‘glass’ in an airtight container with silica until ready to use.