Lemon and Asparagus Salmon Tray Bake - Recipe by Alison Wright
This simple, tasty meal is highly nutritious and absolutely no fuss - a delicious balance between...
110 g cream
5 g mixed spice
20 g sorbitol
60 g glucose syrup
180 g milk chocolate (40%)
15 g cocoa mass
25 g butter
25 g sultanas
25 g currants
100 g melted white chocolate to paint the cross
Soak sultanas and currants overnight in Bourbon.
Melt chocolate in the microwave in 30-second bursts until melted, stir in butter.
Warm cream in a saucepan with mixed spice, glucose, sorbitol and trimoline until sugars are dissolved.
Pour onto chocolate and mix with a stick blender until smooth. Cool to 28 C.
Place a sultana and currant into each truffle shell and pipe chocolate ganache to fill.
Roll shells in tempered chocolate and paint a cross on top using white chocolate.
Store bought truffle shells.
Recipe provided by Cocoa Nib