Recipes: Nectar of fresh lime and coconut - Francisco Somoza

Warm the Juice, water, invert sugar and vanilla.
Add the glucose when it starts boiling
Add the pectin mixed with the sugar and stir gently ensuring there are no lumps.
When it reaches 105ºC stop the cooking and add the grated lemon rind and acid dissolved at 50%. Pour into the frame quickly.

Boil group 1º and pour it over the couvertures
Emulsify
Temper at 27ºC and pour in to the frame over the lime mass

Cut the praline after 24 hours with the guitar slicer at 2 2 cm dip the side and base into milk chocolate