Pistachio Crunch | Mini Quenelle Caramel | Red Fruit Gel | Chocolate & Caramel Crunch | Rice Crispies Caramel | Pistachio Oil

pistachio crunch

Ingredients

• 150g fondant sugar
• 75g glucose 
• 75g Isomalt 
• 60g  Pistachio Paste - Food Revolution by Didess

Preparation

1. Boil fondant sugar, glucose and Isomalt to 160°C.
2. Leave to cool to 120°C.
3. Mix in the Pistachio paste and leave to harden.
4. Mix into powder.
5. Spread a thin layer on a baking mat.
6. Bake for 2 minutes at 160°C.

Chocolate & caramel crunch

Ingredients

• 400g water 
• 100g sugar
• 100g Isomalt 
• 60g Emulbinder 
• 100g Polydextrose 
• 200g caramel chocolate

Preparation

1. Mix water, sugar, Isomalt, Emulbinder and Polydextrose in the thermomix for 30 minutes at 80°C.
2. Leave to cool for 5 minutes.
3. Mix in the chocolate.
4. Leave to set overnight in the refrigerator.
5. Spread thinly and bake for 25 minutes at 140°C.

red fruit gel

Ingredients

• 100g raspberry puree
• 100g black cherry puree 
• 20g sugar / glucose 
• 20g Merlot vinegar
• 4g Emulbinder

Preparation

1. Mix cherry puree, raspberry puree, Merlot vinegar and sugar.
2. Add Emulbinder and mix to a nice smooth gel.
3. Place in a piping bag.