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Recipe Created By:
Frederic Hawecker

  • Components Of Recipe
  • Lemon Jelly
  • Basil Ganache
  • Method of Assembly

Lemon Jelly

200g (7.1oz)
330g (11.6oz)
355g (12.5oz)
7g (0.2oz)
5g (0.2oz)

Method of Preparation

  1. Mix sugar and pectin and add to the warm liquid.
  2. Cook to 103-104°C/217-219˚F and reserve in a bowl to cool.

Basil Ganache

400g (14.1oz)
30g (1.1oz)
80g (2.8oz)
40g (1.4oz)
700g (24.7oz)
100g (3.5oz)

Method of Preparation

  1. Infuse basil in the hot cream.
  2. Strain and reweigh cream.
  3. Stir in sugar, heat to 60°C/140˚F and pour on the chocolate.
  4. Stir in butter.
  5. Emulsify and reserve.

Method of Preparation

  1. Once the Lemon Jelly is cool, mix and pipe into molds that have been prepared with tempered white chocolate.
  2. At 28°C/82˚F, pipe the Basil Ganache on the top of the Lemon Jelly.
  3. Let crystallize and seal with tempered white chocolate.
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