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Recipe | Chocolate Shells With Orange Puree And Enzyme Peeled Orange Segments Using Special Ingredients Ultratex & Pectinex

SKU
SIR000017

As low as €7.95

In stock

Price as configured €7.95

Chocolate Shells With Orange Puree And Enzyme Peeled Orange Segments Using Special Ingredients Ultratex & Pectinex

 

Impress your customers or guests with this special exquisite desert prepared by the worlds most leading molecular chefs. With this recipe you will make delicious mouth watering Chocolate Shells with Orange Puree and Enzyme Peeled Orange Segments using Ultratex & Pectinex

 

We highly recommend you watch the below recipe video which will demonstrate the recipe process from preperation to completion.

 

 

Required equipment

  • Hand Blender
  • Ballons slightly blown up

 

Orange Puree Ingredients

  • 300g Orange Juice
  • 50g Sugar
  • 10g Special Ingredients Citric Acid (Available to buy on this web page)
  • 15g Special Ingredients Ultratex (Available to buy on this web page)

 

Peeled Orange Segments Ingredients

  • 800g Water
  • Orange, peeled
  • 16g Special Ingredients Pectinex (Available to buy on this web page)

 

Chocolate Shells Ingredients

  • 500g Chocolate
  • Metallic Edible Spray
  • Special Ingredients Chocolate Coated Crackle Crystals (Available to buy on this web page)

 

Orange Puree Recipe

  1. Combine all Orange Puree Ingredients and blend well together

 

Peeled Orange Segments Recipe

  1. Combine the water and Pectinex
  2. Place orange segments into the mixture and leave it at room temperature for 2 hours
  3. The enzyme will remove the membrane leaving you with perfectly peeled orange segments

 

Chocolate Shells Recipe

  1. Melt chocolate
  2. Dip half of the balloon into the melted chocolate
  3. Sprinkle with Special Ingredients Chocolate Crackle Crystals
  4. Allow chocolate to set
  5. Pop balloon and remove

 

Equipment And Ingredients

All of our own brand Special Ingredients and equipment for this recipe can be found at the top of this page ready to purchase. Should you require alternate ingredient quantities or alternate equipment options, please use the below links.

 

Ingredients

 

Equipment

 

Product Name Chocolate Shells With Orange Puree And Enzyme Peeled Orange Segments Using Ultratex & Pectinex
SKU SIR000017
Recipe Type Dessert Recipes
Recipe Products Citric Acid, Pectinex, Ultratex
Manufacturer Special Ingredients
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