Mascarpone-Cassis Pralines with Candied Flower Petals
Mascarpone-Cassis Pralines with candied flower petals are a recipe featuring fresh ingredients from the menu category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g mascarpone
- 80 ml black cassis (cassis)
- 2 lemons (organic, zest)
- 56 praline shells (from white couverture, ready-made)
- 150 g white couverture chocolate
- 100 g whole milk couverture chocolate
- 30 large Italian violet flowers
- organic rose petals
- 100 g sugar
- 0.125 l water
- 150 g sugar
Instructions
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1.
Cook sugar and water to a syrup at 110°C, pour hot over the violets and rose petals, let drain and roll in granulated sugar, allow to dry thoroughly.
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2.
Whisk mascarpone, blackcurrant liqueur and grated lemon zest together. Transfer the mixture into a piping bag (small tip) and fill the shells (in the palette) almost up to the rim. Refrigerate for 30 minutes.
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3.
Melt chopped white couverture chocolate in a double boiler, let cool slightly and pipe it into another bag. Seal the shells with this chocolate. Refrigerate again for 30 minutes.
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4.
Remove the filled shells from the foil packaging.
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5.
Melt chopped whole milk couverture chocolate in a double boiler, let cool slightly and pipe it into a piping bag. Draw several thin strips over the truffles and attach rose petals and violets to the chocolate, refrigerate.
