Lychee & Grapefruit matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Lychee & Grapefruit Tart lychee PDF meets a creamy grapefruit ganache. Bonbon mold Cabrellon 6024 — 11g Yield ≈ 96 bonbons · 3 molds of 32 Tools Immersion blender Components Lychee PDF AW 0.6828 130 grams4.59 oz lychee purée 3.25 grams0.115 oz pectin (yellow) 13 grams0.46 oz granulated sugar A 0.5 vanilla pod 130 grams4.59 oz granulated sugar B 26 grams0.92 oz glucose syrup (DE40) 2 grams0.071 oz acid solution Grapefruit Ganache AW 0.7833 200 grams7.05 oz milk chocolate (40%) 64 grams2.26 oz grapefruit purée 36 grams1.27 oz ghee 32 grams1.13 oz glucose syrup (DE40) 15 grams0.53 oz inverted sugar (trimoline) 10 grams0.35 oz sorbitol powder 10 drops grapefruit oil Instructions Lychee PDF 1 Start by mixing the pectin with granulated sugar A in a small beaker. 2 Split the vanilla pod, scrape out the seeds, and knead them into granulated sugar B. 3 Make a small "well" in the vanilla-and-sugar mixture, weigh the glucose syrup into the well, and cover it with a little sugar – this makes it easy to lift out the glucose syrup when you need it. 4 Pour the lychee purée into a saucepan and heat to 40°C (104°F). 5 Once you reach this temperature, add the sugar-and-pectin mixture a little at a time while stirring. 6 Once it starts to simmer, add the glucose syrup. 7 Once it starts to boil, add the vanilla-and-sugar mixture in three additions, letting it come back to a boil before adding more. 8 Cook the mixture to 107°C (225°F) or 75°Brix. 9 Turn off the heat, add the acid solution, and stir. 10 Pour into a container and cover with a little plastic wrap. 11 Once it has reached room temperature and set, blend everything, then pipe about 3 grams (0.11 oz) into each bonbon shell. Grapefruit Ganache 1 Pour the grapefruit purée, ghee, and all the sugars into a small saucepan. 2 Heat to 40°C (104°F) and make sure all the sugar has dissolved and the ghee has melted completely. 3 Meanwhile, melt the chocolate, also to 40°C (104°F). 4 Pour the purée, ghee, and sugar mixture into a beaker, add the chocolate, and drop in the grapefruit oil. 5 Then blend thoroughly with an immersion blender to get a good emulsion. 6 Pipe about 4 grams (0.14 oz) into each bonbon shell once the ganache is at 29°C (84°F). 7 Let it crystallize, then seal the bonbons and enjoy! Notes

Lychee & Grapefruit

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Lychee & Grapefruit

Tart lychee PDF meets a creamy grapefruit ganache.

Bonbon mold

Cabrellon 6024 — 11g

Yield

≈ 96 bonbons · 3 molds of 32

Tools

Immersion blender

Components

Lychee PDF

AW 0.6828

130 grams4.59 oz lychee purée

3.25 grams0.115 oz pectin (yellow)

13 grams0.46 oz granulated sugar A

0.5 vanilla pod

130 grams4.59 oz granulated sugar B

26 grams0.92 oz glucose syrup (DE40)

2 grams0.071 oz acid solution

Grapefruit Ganache

AW 0.7833

200 grams7.05 oz milk chocolate (40%)

64 grams2.26 oz grapefruit purée

36 grams1.27 oz ghee

32 grams1.13 oz glucose syrup (DE40)

15 grams0.53 oz inverted sugar (trimoline)

10 grams0.35 oz sorbitol powder

10 drops grapefruit oil

Instructions

Lychee PDF

Start by mixing the pectin with granulated sugar A in a small beaker.

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

Make a small "well" in the vanilla-and-sugar mixture, weigh the glucose syrup into the well, and cover it with a little sugar – this makes it easy to lift out the glucose syrup when you need it.

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

Once you reach this temperature, add the sugar-and-pectin mixture a little at a time while stirring.

Once it starts to simmer, add the glucose syrup.

Once it starts to boil, add the vanilla-and-sugar mixture in three additions, letting it come back to a boil before adding more.

Cook the mixture to 107°C (225°F) or 75°Brix.

Turn off the heat, add the acid solution, and stir.

Pour into a container and cover with a little plastic wrap.

Once it has reached room temperature and set, blend everything, then pipe about 3 grams (0.11 oz) into each bonbon shell.

Grapefruit Ganache

Pour the grapefruit purée, ghee, and all the sugars into a small saucepan.

Heat to 40°C (104°F) and make sure all the sugar has dissolved and the ghee has melted completely.

Meanwhile, melt the chocolate, also to 40°C (104°F).

Pour the purée, ghee, and sugar mixture into a beaker, add the chocolate, and drop in the grapefruit oil.

Then blend thoroughly with an immersion blender to get a good emulsion.

Pipe about 4 grams (0.14 oz) into each bonbon shell once the ganache is at 29°C (84°F).

Let it crystallize, then seal the bonbons and enjoy!

Notes