Kumquat caramel

Making the recipe

For 50 caramels

Frozen puree without added sugar Kumquat

KUMQUAT CARAMEL

Ingrédients

Kumquat puree – 100g
Glucose syrup – 125g
Invert sugar – 15g
Heavy cream (36% fat) – 200g
Sucrose – 125g
Cocoa butter – 5g
Citric acid – 2g

Combine the glucose, invert sugar, cream, puree, and sucrose in a
saucepan and bring to a boil over medium heat.
Continue to cook, stirring continuously, to a fi nal temperature of 120°C.
Remove from heat and stir in the cocoa butter and citric acid. Pour into a plastic-lined 12cm frame. Allow several hours to cool and set before cutting and wrapping.

Michael LAISKONIS

Michael Laiskonis is a world-renowned pastry chef, widely recognized for his innovative approach to modern patisserie.
His taste for art and science have established him as one of America’s most renowned pastry chefs.