Group 1
Ingredient
KG
0.050
Water
0.500
Glucose
0.250
Water
0.250
Agar-agar
0.011
Sugar
1.100
0.020
-
Almond paste
-
-
Total Weight: 2.181
- Roll out almond paste about 3 mm thick. Cut out rounds about 3 cm and bake at 170 degrees to nice and golden.
- Mix Actiwhite with water and set a side for 20 minutes.
- Mix granulated sugar with agar-agar in a pan. Add water and glucose and boil ti 121 degrees.
- Start whisking the eggwhite when the sugar is 115 degrees. Pour the boiling sugar gently over the meringue.
- Whisk at full speed for 1 minute, and then on medium speed until the meringue is cold. Add the aroma.
- Pipe 10-15 g of Ruby Truffle on the almond base.
- Pipe tops of meringuee on the baked almond bases and put in freezer over night.
- Dip the room tempered marshmallows in Chockex Premium Ruby. Decorate as desired.
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