Heliamphora

Recipe components
Crunchy Sablée
Preparation | Ingredients |
---|---|
Preparation Mix together butter, sugar, salt and vanilla until creamy. | Ingredients
|
Crispy Praliné
Preparation | Ingredients |
---|---|
Preparation Temper together praliné, cocoa butter and chocolate. | Ingredients
|
Lemon-Vanilla Caramel
Preparation | Ingredients |
---|---|
Preparation Make caramel with caster sugar and isomalt, and deglaze with butter. | Ingredients
|
Coffee Ganache
Preparation | Ingredients |
---|---|
Preparation Heat together milk, cream, sorbitol, glucose and coffee at 70°C. | Ingredients
|
Finishing and assembly:
Preparation | Ingredients |
---|---|
Preparation Spray moulds with coloured cocoa butter and leave to set in wine cooler. | Ingredients
|