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Mascarpone Yuzu Bonbon

Mascarpone Yuzu Bonbon


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Mascarpone Ganache
  • Yuzu Compote

Mascarpone Ganache

90g (3.2oz)
25g (0.9oz)
15g (0.5oz)
1 each
6g (0.2oz)
6g (0.2oz)
180g (6.3oz)

Method of Preparation

  1. Heat cream, trimoline, glucose, and vanilla.
  2. Add and .
  3. Pour over white chocolate; mix well.
  4. Use as needed to fill prepared white chocolate molds.

Yuzu Compote

160g (5.6oz)
200g (7.1oz)
180g (6.3oz)
10g (0.4oz)
152g (5.4oz)
45g (1.6oz)

Method of Preparation

  1. Combine the yuzu juice and the mandarin puree and heat to 40°C/104°F.
  2. Meanwhile, combine the sugar and the pectin. Add to the warmed purees.
  3. Bring the mixture to the boil, then add the and the glucose powder, all the while maintaining the boil.
  4. Cook to 103°C/217°F.
  5. Remove from the heat and allow the mixture to cool completely before piping into prepared white chocolate molds.