By Romuald Remy
For 210 spheres of 23 mm.
CHEF'S TIP:
You must add the pectin as late as possible before boiling to reduce its contact with the acidity present in the fruit. This will make it easy to pour with a piston funnel without the mixture setting inside it.
INGREDIENTS:
1000 g sweetened raspberry purée
90 g sucrose
20 g yellow pectin
250 g 40 DE crystal glucose
1125 g sugar
200 g 71% dark chocolate couverture
20 g citric acid solution (50/50)
Sugar or Parisian candied sugar as required (optional)
71% dark chocolate couverture as required (optional)
METHOD:
Heat the fruit purée.
Add the sucrose mixed with the pectin.
Once boiling, add the melted glucose.
Keep at a boil while adding the sugar. Heat to 71°Brix.
Add the previously melted couverture. Finish with the citric acid.
Portion with a piston funnel into silicone sphere molds 23 mm in diameter.
You can candy the spheres and then make a chocolate base (which gives the sphere stability).