Tom Kha Gai matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Tom Kha Gai A Tom Kha Gai-inspired bonbon. Bonbon mold Cabrellon 17167 — 11g Yield ≈ 72 bonbons · 3 molds of 24 Tools Immersion Blender Components Mango Marmalade AW 0.8182 15 grams0.53 oz granulated sugar A 3.5 grams0.123 oz pectin powder (yellow) 115 grams4.06 oz granulated sugar B 20 grams0.71 oz glucose syrup (DE40) 150 grams5.29 oz mango purée 1 grams0.035 oz fresh chili Ganache AW 0.7483 85 grams3.00 oz coconut cream (24%) 30 grams1.06 oz sorbitol powder 5 grams0.176 oz lime purée 35 grams1.23 oz glucose syrup (DE40) 16 grams0.56 oz coconut oil 4 pcs lime leaves 5 grams0.176 oz galangal 5 drops lemongrass essential oil 200 grams7.05 oz white chocolate Instructions Mango Marmalade 1 Chop the chili and weigh out 1 gram0.035 oz. 2 Mix granulated sugar A with the pectin in a small bowl. 3 Pour the mango purée into a saucepan and heat to 40°C (104°F). 4 Then mix in the pectin-and-sugar mixture while stirring to reduce the risk of lumps. 5 Once the mixture starts to simmer, add the glucose and mix well, then add the chili. 6 Once it starts to boil, add the granulated sugar in three additions. Make sure it comes back to a boil between each addition. 7 Cook the mixture to 104°C (219°F). Then pour it into a container through a sieve so the chili doesn't come along. Cover with plastic wrap and let cool to room temperature. 8 Then pipe about 2.5 grams (0.09 oz) into each bonbon shell. Ganache 1 Pour the coconut cream into a saucepan, followed by the lime leaves and 5 grams0.176 oz of grated galangal. 2 Bring to a boil, cover with plastic wrap, and let steep for 20 minutes. 3 Warm it up a little, strain, and add the glucose syrup and sorbitol powder - heat to 40°C (104°F). 4 Melt the chocolate to 40°C (104°F) and mix with the coconut cream. 5 Add the coconut oil and lemongrass oil and blend with an immersion blender to get a good emulsion. 6 Let cool to 29°C (84°F) (temper the ganache if you can) and fill the rest of the shells. About 5 grams (0.18 oz) per bonbon. Notes

Tom Kha Gai

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Tom Kha Gai

A Tom Kha Gai-inspired bonbon.

Bonbon mold

Cabrellon 17167 — 11g

Yield

≈ 72 bonbons · 3 molds of 24

Tools

Immersion Blender

Components

Mango Marmalade

AW 0.8182

15 grams0.53 oz granulated sugar A

3.5 grams0.123 oz pectin powder (yellow)

115 grams4.06 oz granulated sugar B

20 grams0.71 oz glucose syrup (DE40)

150 grams5.29 oz mango purée

1 grams0.035 oz fresh chili

Ganache

AW 0.7483

85 grams3.00 oz coconut cream (24%)

30 grams1.06 oz sorbitol powder

5 grams0.176 oz lime purée

35 grams1.23 oz glucose syrup (DE40)

16 grams0.56 oz coconut oil

4 pcs lime leaves

5 grams0.176 oz galangal

5 drops lemongrass essential oil

200 grams7.05 oz white chocolate

Instructions

Mango Marmalade

Chop the chili and weigh out 1 gram0.035 oz.

Mix granulated sugar A with the pectin in a small bowl.

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

Then mix in the pectin-and-sugar mixture while stirring to reduce the risk of lumps.

Once the mixture starts to simmer, add the glucose and mix well, then add the chili.

Once it starts to boil, add the granulated sugar in three additions. Make sure it comes back to a boil between each addition.

Cook the mixture to 104°C (219°F). Then pour it into a container through a sieve so the chili doesn't come along. Cover with plastic wrap and let cool to room temperature.

Then pipe about 2.5 grams (0.09 oz) into each bonbon shell.

Ganache

Pour the coconut cream into a saucepan, followed by the lime leaves and 5 grams0.176 oz of grated galangal.

Bring to a boil, cover with plastic wrap, and let steep for 20 minutes.

Warm it up a little, strain, and add the glucose syrup and sorbitol powder - heat to 40°C (104°F).

Melt the chocolate to 40°C (104°F) and mix with the coconut cream.

Add the coconut oil and lemongrass oil and blend with an immersion blender to get a good emulsion.

Let cool to 29°C (84°F) (temper the ganache if you can) and fill the rest of the shells. About 5 grams (0.18 oz) per bonbon.

Notes