- A recipe by Michael LAISKONIS
Ingrédients
Kumquat purée – 100g
Glucose syrup – 125g
Invert sugar – 15g
Heavy cream (36% fat) – 200g
Sugar – 125g
Cocoa butter – 5g
Citric acid – 2g
In a saucepan, combine the glucose, invert sugar, cream, kumquat purée, and sugar, and bring to a boil over medium heat.
Continue cooking, stirring constantly, until the final temperature reaches 248°F.
Remove from heat and stir in the cocoa butter and citric acid.
Pour into a 12 cm frame lined with a silicone mat.
Allow to cool and harden for several hours before cutting and wrapping nicely.
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.
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