Recipes: Poisonous Encircle - Michaela Karg
Poisonous Encircle
Elder Flower Caramel
Ingredients:
granulated sugar 150g
beurre extra sec 75g
elder flower syrup 150g
Method:
Caramelise the sugar, add the butter and the elder flower syrup.
Leave to cool to 30°C and fill the form ¼.
Crispy
Ingredients:
Paillette Feuilletine 50g
Prama almond praline 60g
cocoa butter 5g
Java milk chocolate 90g
Method:
Mix the paillette feuilletine with the liquid cocoa butter. Add
almond praline (Prama) and melted milk chocolate and mix. Roll
between two Silpadmats. Cut out and place on top of the
caramel.
Dark Tanzanie Ganache
Ingredients:
cream 30% 220g
glucose syrup 70g
Tanzanie 75% 200g
butter 50g
Method:
Bring to the boil cream and glucose syrup. Pour over the melted
chocolate. Mix. Cool to 30°C and mix in butter. Put on the crispy
layer. Enclose the praline with Tanzanie chocolate.