Recipes: Heart of Tornado - Vladimir Terentyev

1. Boil the cream and glucose before cooling to 85°C and adding to the chocolate
2. Make an emulsion and add to the marmalade
 

1. Mix the purée, 400g sugar and glucose then heat to 60°C
2. Then add the pectin and 50g sugar which has previously been mixed together
3. Boil to 109°C and add the citric acid at the end