Lemon and Lime matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Lemon and Lime A truly fresh bonbon – for when you want something a little lighter to bite into. Bonbon mold Cabrellon 17167 — 11g Yield ≈ 96 bonbons · 4 molds of 24 Tools Immersion blender Components Lemon and Lime PDF AW 0.7884 107 grams3.77 oz pear purée 55 grams1.94 oz lime purée 55 grams1.94 oz lemon purée 11 grams0.39 oz granulated sugar A 1.5 grams0.053 oz pectin powder 117 grams4.13 oz granulated sugar B 15 grams0.53 oz glucose syrup (DE40) 2 grams0.071 oz acid solution 1 vanilla bean Lime Ganache AW 0.7425 200 grams7.05 oz white chocolate (36%) 95 grams3.35 oz cream (36%) 10 grams0.35 oz lime purée 2.5 grams0.088 oz lime zest (about 2 limes) 40 grams1.41 oz glucose syrup (DE40) 12 grams0.42 oz sorbitol powder 14 grams0.49 oz invert sugar 1 vanilla bean Instructions Lemon and Lime PDF 1 Start by measuring out granulated sugar A and B into two separate bowls. 2 Split the vanilla bean, scrape out the seeds, and "knead" them into granulated sugar B. 3 Mix the pectin powder into granulated sugar A. 4 Pour all the purée into a saucepan and heat to 40°C (104°F). 5 Add the pectin and sugar mixture while stirring. 6 Continue heating until it starts to bubble slightly, then add the glucose syrup. 7 When it starts to boil, add the granulated sugar in four portions, letting it come back to a boil between each addition. 8 Cook the mixture to 107°C (225°F). 9 Turn off the heat and add the acid solution (or 8 grams0.282 oz of lemon juice if you don't have any other form of acid). 10 Let it set, blend it, vacuum-seal it if you're able to, and then pipe it into the shells – about 3 grams per shell. Lime Ganache 1 Zest the lime directly into a saucepan – this avoids the oils you want to capture sticking to a bowl. 2 Then add 95 grams3.35 oz of cream, bring to a boil, and let it steep for 20 minutes. 3 Strain out the zest and weigh the cream – you should have 85 grams3.00 oz (if it weighs less, top it up with a little more cream). 4 Split the vanilla bean and scrape out the seeds. 5 Add the vanilla seeds and all the sugar types to the cream and heat to 40°C (104°F). 6 Melt the chocolate at the same time. 7 Combine the cream and sugar mixture with the chocolate and add the lime purée. 8 Blend thoroughly, ideally with an immersion blender, to achieve a good emulsion. 9 Fill the rest of the shells once the ganache is at 29°C (84°F) – about 4 grams per shell. 10 Once it has set, seal the bonbons. Notes

Lemon and Lime

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Lemon and Lime

A truly fresh bonbon – for when you want something a little lighter to bite into.

Bonbon mold

Cabrellon 17167 — 11g

Yield

≈ 96 bonbons · 4 molds of 24

Tools

Immersion blender

Components

Lemon and Lime PDF

AW 0.7884

107 grams3.77 oz pear purée

55 grams1.94 oz lime purée

55 grams1.94 oz lemon purée

11 grams0.39 oz granulated sugar A

1.5 grams0.053 oz pectin powder

117 grams4.13 oz granulated sugar B

15 grams0.53 oz glucose syrup (DE40)

2 grams0.071 oz acid solution

1 vanilla bean

Lime Ganache

AW 0.7425

200 grams7.05 oz white chocolate (36%)

95 grams3.35 oz cream (36%)

10 grams0.35 oz lime purée

2.5 grams0.088 oz lime zest (about 2 limes)

40 grams1.41 oz glucose syrup (DE40)

12 grams0.42 oz sorbitol powder

14 grams0.49 oz invert sugar

1 vanilla bean

Instructions

Lemon and Lime PDF

Start by measuring out granulated sugar A and B into two separate bowls.

Split the vanilla bean, scrape out the seeds, and "knead" them into granulated sugar B.

Mix the pectin powder into granulated sugar A.

Pour all the purée into a saucepan and heat to 40°C (104°F).

Add the pectin and sugar mixture while stirring.

Continue heating until it starts to bubble slightly, then add the glucose syrup.

When it starts to boil, add the granulated sugar in four portions, letting it come back to a boil between each addition.

Cook the mixture to 107°C (225°F).

Turn off the heat and add the acid solution (or 8 grams0.282 oz of lemon juice if you don't have any other form of acid).

Let it set, blend it, vacuum-seal it if you're able to, and then pipe it into the shells – about 3 grams per shell.

Lime Ganache

Zest the lime directly into a saucepan – this avoids the oils you want to capture sticking to a bowl.

Then add 95 grams3.35 oz of cream, bring to a boil, and let it steep for 20 minutes.

Strain out the zest and weigh the cream – you should have 85 grams3.00 oz (if it weighs less, top it up with a little more cream).

Split the vanilla bean and scrape out the seeds.

Add the vanilla seeds and all the sugar types to the cream and heat to 40°C (104°F).

Melt the chocolate at the same time.

Combine the cream and sugar mixture with the chocolate and add the lime purée.

Blend thoroughly, ideally with an immersion blender, to achieve a good emulsion.

Fill the rest of the shells once the ganache is at 29°C (84°F) – about 4 grams per shell.

Once it has set, seal the bonbons.

Notes