Pectin X58 | 果膠X58| Sosa | 500gr.

Creamy Lime Ganache

INGREDIENTS

600 g Half-fat milk

14 g Lime zest

10 g Caster sugar

6 g SOSA Pectin X58

50 g Invert sugar

300 g COUVERTURE

15 g Lime juice

Mix the pectin X58 with the caster sugar.

Heat the milk to 120°F (50°C) and infuse the lime zest for 10-15 minutes.

Add the pectin-and-sugar mixture and the invert sugar, and bring to the boil.

Make an emulsion along with the chocolate to obtain a smooth, shiny texture.

Maintain this texture, add in the lime juice and mix using an immersion blender until a perfect emulsion forms.

Pour out or leave to set at 40°F (4°C) for 24 hours.

Note : This recipe cannot be frozen.

Manjari Chocolate Jelly

INGREDIENTS

840 g Milk

55 g Caster sugar

5 g SOSA Pectin X58

260 g COUVERTURE

Mix the sugar and pectin.

Whisk this mixture into the hot milk and boil for a few seconds.

Combine some of the milk with the couverture and mix vigorously with a spatula until you obtain an emulsion.

Keep adding the milk but make sure the texture stays elastic and shiny.

Note : This recipe cannot be frozen.