Peach Melba matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Peach Melba A tribute to the classic Peach Melba. Bonbon mold Cabrellon 17167 — 11g Yield ≈ 96 bonbons · 4 molds of 24 Tools Immersion blender Components Peach PDF AW 0.7183 143 grams5.04 oz peach purée 14.3 grams0.50 oz granulated sugar (A) 2 grams0.071 oz pectin 117 grams4.13 oz granulated sugar (B) 26 grams0.92 oz sorbitol powder 29 grams1.02 oz glucose syrup (DE40) 2.5 grams0.088 oz acid solution 0.5 vanilla bean Raspberry Ganache AW 0.8051 70 grams2.47 oz clarified raspberry puree 37 grams1.31 oz clarified butter / ghee 220 grams7.76 oz white chocolate (34%) 35 grams1.23 oz glucose syrup (DE40) 11 grams0.39 oz sorbitol powder 18 grams0.63 oz invert sugar (trimoline) 1 pinch lecithin powder Instructions Peach PDF 1 Mix granulated sugar A with pectin and set aside. 2 Split the vanilla bean and scrape the seeds into granulated sugar B. 3 Create a small "well" in the sugar and vanilla mixture and measure glucose syrup into it, covering it with the same sugar mixture. This allows you to lift the glucose syrup easily. 4 Heat the puree in a saucepan to 40°C (104°F). 5 Add the pectin and sugar mixture while stirring. 6 Continue heating the mixture until it starts to boil, lift the glucose syrup, and add it to the boiling mixture. 7 When it begins to boil, add the remaining sugar in three portions, allowing it to boil again after each addition. 8 And add the sorbitol powder. 9 Optionally, add the split vanilla bean to enhance the vanilla flavor. 10 Cook until reaching 107°C (225°F). 11 Add the acid solution (or 8 grams0.282 oz of lemon juice), stir, pour into a mold, and let it cool. 12 Blend the mixture and pipe about 3 grams into each shell Raspberry Ganache 1 Pour the raspberry puree into a saucepan and add the butter and all the sugar types. 2 Heat to 40°C (104°F), while melting the white chocolate to 40°C (104°F) as well. 3 Pour the raspberry, butter, and sugar mixture into a container, add the lecithin, and then the melted chocolate. 4 Mix thoroughly with an immersion blender to achieve a good emulsion. 5 Fill the rest of the shells - about 4 grams per shell - when the ganache is at 29°C (84°F). 6 Once set, seal the bonbons and enjoy! Notes

Peach Melba

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Peach Melba

A tribute to the classic Peach Melba.

Bonbon mold

Cabrellon 17167 — 11g

Yield

≈ 96 bonbons · 4 molds of 24

Tools

Immersion blender

Components

Peach PDF

AW 0.7183

143 grams5.04 oz peach purée

14.3 grams0.50 oz granulated sugar (A)

2 grams0.071 oz pectin

117 grams4.13 oz granulated sugar (B)

26 grams0.92 oz sorbitol powder

29 grams1.02 oz glucose syrup (DE40)

2.5 grams0.088 oz acid solution

0.5 vanilla bean

Raspberry Ganache

AW 0.8051

70 grams2.47 oz clarified raspberry puree

37 grams1.31 oz clarified butter / ghee

220 grams7.76 oz white chocolate (34%)

35 grams1.23 oz glucose syrup (DE40)

11 grams0.39 oz sorbitol powder

18 grams0.63 oz invert sugar (trimoline)

1 pinch lecithin powder

Instructions

Peach PDF

Mix granulated sugar A with pectin and set aside.

Split the vanilla bean and scrape the seeds into granulated sugar B.

Create a small "well" in the sugar and vanilla mixture and measure glucose syrup into it, covering it with the same sugar mixture. This allows you to lift the glucose syrup easily.

Heat the puree in a saucepan to 40°C (104°F).

Add the pectin and sugar mixture while stirring.

Continue heating the mixture until it starts to boil, lift the glucose syrup, and add it to the boiling mixture.

When it begins to boil, add the remaining sugar in three portions, allowing it to boil again after each addition.

And add the sorbitol powder.

Optionally, add the split vanilla bean to enhance the vanilla flavor.

Cook until reaching 107°C (225°F).

Add the acid solution (or 8 grams0.282 oz of lemon juice), stir, pour into a mold, and let it cool.

Blend the mixture and pipe about 3 grams into each shell

Raspberry Ganache

Pour the raspberry puree into a saucepan and add the butter and all the sugar types.

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

Pour the raspberry, butter, and sugar mixture into a container, add the lecithin, and then the melted chocolate.

Mix thoroughly with an immersion blender to achieve a good emulsion.

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

Once set, seal the bonbons and enjoy!

Notes