66% Almond & Hazelnut Praliné Jelly

Restaurateur
sosa - recette gelée praliné

Ingredients

600 g Milk
40 g Caster sugar
6 g SOSA Pectin X58
300 g FRUITY 70% HAZELNUT PRALINÉ
22 g COCOA BUTTER

Mix the sugar and pectin X58 together.
Warm the milk and whisk in the sugar-pectin mixture.
Bring to the boil while stirring. Gradually combine a portion of the hot milk with the praliné and melted COCOA BUTTER.
Mix with a spatula so that an elastic texture starts to form in the center – This is a sign that you are starting to make an emulsion.
Immediately mix using an immersion blender to make a perfect emulsion.
Continue to gradually add the milk, taking care to maintain the emulsion until mixing is complete.
Leave to cool to 85°F (30°C) and pour out into a ring or glasses.

Note: This recipe cannot be frozen.

Philippe Givre
Chef’s tip
Philippe Givre

If necessary, you can reheat the jelly to 140°F (60°C) and pour out at 85°F (30°C).