Apple, Dill & Ginger matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Apple, Dill & Ginger Tart apple marmalade and fiery ginger with a touch of dill. Bonbon mold Cabrellon 6024 — 11g Yield ≈ 64 bonbons · 2 molds of 32 Tools Blender · Immersion blender Components Dill Oil 120 grams4.23 oz dill 480 grams16.93 oz oil (e.g. sunflower oil) This is in a 1:4 ratio, so you can calculate from that and make a smaller amount. Apple Marmalade AW 0.8311 100 grams3.53 oz apple purée (Ingrid Marie) 10 grams0.35 oz granulated sugar A 2.5 grams0.088 oz pectin (yellow) 100 grams3.53 oz granulated sugar B 22.5 grams0.79 oz glucose syrup (DE40) 0.5 scraped vanilla pod Dill, Apple, and Ginger Ganache AW 0.8226 200 grams7.05 oz milk chocolate (40%) 18 grams0.63 oz ginger juice 46 grams1.62 oz apple juice (Ingrid Marie) 36 grams1.27 oz dill oil 32 grams1.13 oz glucose syrup (DE40) 7 grams0.247 oz sorbitol powder 15 grams0.53 oz inverted sugar If you're having trouble getting a good emulsion, you can add a pinch of lecithin powder to help. Instructions Dill Oil 1 Rinse the dill and make sure it's dried thoroughly before use. 2 Cut the dill into 3 cm (1.18 in) pieces. 3 Pour the dill into a blender/container and add the oil. 4 Blend everything until the oil reaches 65-70°C (149-158°F), from friction alone. 5 Then strain the oil through cheesecloth or a similarly fine-mesh tool. 6 Don't press the oil out, let it take its time. 7 Cover the container holding the oil and let it sit in the fridge. Apple Marmalade 1 Start by mixing granulated sugar A and the pectin in a small bowl. 2 Then pour granulated sugar B into a bowl, make a small “well,” weigh the glucose syrup into the well, and carefully cover it with the sugar. 3 Pour the apple purée into a saucepan. 4 Heat to 40°C (104°F) and add the pectin-and-sugar mixture while stirring. 5 Once the mixture starts to bubble gently, lift the glucose syrup out of the sugar with a spoon and add it in. 6 Mix in thoroughly and bring to a boil. 7 Add granulated sugar A in three additions, bringing it back to a boil between each one. 8 Add the scraped vanilla pod and cook everything to 103°C (217°F). 9 Pour into a container and cover with plastic wrap. 10 Let cool to room temperature, then pipe about 2.5 grams (0.09 oz) into each bonbon shell. Dill, Apple, and Ginger Ganache 1 Pour the dill oil into a small saucepan, followed by all the sugars plus the ginger and apple juice. 2 Heat to 40°C (104°F), while melting the chocolate to 40°C (104°F). 3 Pour the oil, juice, and sugar mixture into a beaker and add the chocolate. 4 Blend until you get a good emulsion. 5 Fill the rest of the bonbon shell with the ganache once it's at 29°C (84°F). About 4.5 grams0.159 oz. 6 Let it crystallize, then seal the bonbons. Notes

Apple, Dill & Ginger

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Apple, Dill & Ginger

Tart apple marmalade and fiery ginger with a touch of dill.

Bonbon mold

Cabrellon 6024 — 11g

Yield

≈ 64 bonbons · 2 molds of 32

Tools

Blender · Immersion blender

Components

Dill Oil

120 grams4.23 oz dill

480 grams16.93 oz oil (e.g. sunflower oil)

This is in a 1:4 ratio, so you can calculate from that and make a smaller amount.

Apple Marmalade

AW 0.8311

100 grams3.53 oz apple purée (Ingrid Marie)

10 grams0.35 oz granulated sugar A

2.5 grams0.088 oz pectin (yellow)

100 grams3.53 oz granulated sugar B

22.5 grams0.79 oz glucose syrup (DE40)

0.5 scraped vanilla pod

Dill, Apple, and Ginger Ganache

AW 0.8226

200 grams7.05 oz milk chocolate (40%)

18 grams0.63 oz ginger juice

46 grams1.62 oz apple juice (Ingrid Marie)

36 grams1.27 oz dill oil

32 grams1.13 oz glucose syrup (DE40)

7 grams0.247 oz sorbitol powder

15 grams0.53 oz inverted sugar

If you're having trouble getting a good emulsion, you can add a pinch of lecithin powder to help.

Instructions

Dill Oil

Rinse the dill and make sure it's dried thoroughly before use.

Cut the dill into 3 cm (1.18 in) pieces.

Pour the dill into a blender/container and add the oil.

Blend everything until the oil reaches 65-70°C (149-158°F), from friction alone.

Then strain the oil through cheesecloth or a similarly fine-mesh tool.

Don't press the oil out, let it take its time.

Cover the container holding the oil and let it sit in the fridge.

Apple Marmalade

Start by mixing granulated sugar A and the pectin in a small bowl.

Then pour granulated sugar B into a bowl, make a small “well,” weigh the glucose syrup into the well, and carefully cover it with the sugar.

Pour the apple purée into a saucepan.

Heat to 40°C (104°F) and add the pectin-and-sugar mixture while stirring.

Once the mixture starts to bubble gently, lift the glucose syrup out of the sugar with a spoon and add it in.

Mix in thoroughly and bring to a boil.

Add granulated sugar A in three additions, bringing it back to a boil between each one.

Add the scraped vanilla pod and cook everything to 103°C (217°F).

Pour into a container and cover with plastic wrap.

Let cool to room temperature, then pipe about 2.5 grams (0.09 oz) into each bonbon shell.

Dill, Apple, and Ginger Ganache

Pour the dill oil into a small saucepan, followed by all the sugars plus the ginger and apple juice.

Heat to 40°C (104°F), while melting the chocolate to 40°C (104°F).

Pour the oil, juice, and sugar mixture into a beaker and add the chocolate.

Blend until you get a good emulsion.

Fill the rest of the bonbon shell with the ganache once it's at 29°C (84°F). About 4.5 grams0.159 oz.

Let it crystallize, then seal the bonbons.

Notes