VEGAN

Sweet Bouquet

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can wrap any baked goods, gingerbread, or cookies with fruit jelly sheets. You can also make little bags for candies — this jelly doesn't tear, doesn't stick to your hands, and you can even chew it like gum... :) if someone is short on candies :) Enjoy and bon appétit!

Ingredients

Fruit Jelly - 7.1 oz
Canned Truffles - 7.1 oz
Chestnut puree - 3 fl oz
Fresh Rose Hips - 0.4 oz
Matcha - 0.1 oz

Step by Step guide

Step 1

Prepare the berry-spiced ganache (raspberry puree + rosemary infusion, milk chocolate). Pour boiling water over the dry or fresh rosemary and let it steep, strain, and mix with the raspberry puree, heat to 86°F, add to tempered chocolate, blend with an immersion blender, and let the mixture sit for about 24 hours.

Step 2

Make sheets of thin jelly that will serve as wrapping paper for our bouquet. Heat the fruit puree to 140°F in a heavy-bottomed saucepan, add the sugar-pectin mixture, bring to a boil, add sugar and glucose, and reduce. Pour the mixture onto a silicone mat or plastic container in a thin layer and let it set for about 10 minutes.

Step 3

Melt white chocolate in a water bath with added cocoa butter and matcha powder, dip balls of raspberry-rosemary ganache on skewers into the chocolate, decorate them with colorful sugar, wrap them in jelly sheets... Voilà, the edible bouquet is ready!