Ingredients
620 g Mascarpone Quescrem
200 g Whole milk
640 g White Sugar
470 g Glucose Syrup
10 g Soy lecithin
60 g Butter
10 g Soluble coffee
11 g Amaranth
Chocolate Bath
Preparation
1
Melt the butter and add the soy lecithin (mix 1).
2
In a large saucepan, place the remaining ingredients (mixture 2) and bring to a boil, stirring constantly.
3
Bring the mixture 2 to 117ºC, then remove from the heat and lower the temperature to 100ºC.
4
When mixture 2 reaches 100ºC add mixture 1 and process with a blender.
5
Arrange in a rectangular frame on a silpat.
6
Let crystallize 24h at room temperature and cut into 12g portions.
7
Dip the portions in tempered chocolate and then allow to crystallize.
8
Store in a dry place
