- Orange Puree Ingredients:
- 300g Orange Juice
- 50g Sugar
- 10g Special Ingredients Citric Acid
- 15g Special Ingredients Ultratex
-
- Peeled Orange Segments:
- Orange Segments
- 800g Water
- 16g Special Ingredients Pectinex
-
- Chocolate Shells Ingredients:
- 500g Chocolate
- Special Ingredients Chocolate Coated Crackle Crystals
- Metallic Edible Spray
Chocolate Shells With Orange Puree And Enzyme Peeled Orange Segments Using Ultratex & Pectinex
Chocolate Shells With Orange Puree And Enzyme Peeled Orange Segments Using Ultratex & Pectinex
Special Ingredients Ultratex Is A gluten-free, multi-functional, highly dispersible instant thickening starch of use in both hot and cold applications. Ultratex is a must have product for any kitchen. Ultratex is an extremely versatile, high performance, thickening starch. It can be applied to both hot and cold liquid preparations until the desired thickness is reached. It is a tasteless, colourless and gluten free powder. Suitable for Vegan’s and Vegetarian’s, Non GMO, Gluten Free, Halal friendly.
Click Here To Purchase Special Ingredients Ultratex
Click Here To Purchase Special Ingredients Pectinex
Click Here To Purchase Special Ingredients Citric Acid
Click Here To See Full Video Recipe
Ingredients
Method
Orange Puree:
1) Combine All Orange Puree Ingredients And Blend Well
Peeled Orange Segments:
2) Combine The Water And Pectinex
3) Place Orange Segments Into The Mixture And Leave At Room Temperature For Two Hours
4) The Enzyme Will Remove The Membrane Leaving You With Perfectly Peeled Orange
Segments.
Chocolate Shells:
1) Melt Chocolate
2) Sprinkle With Special Ingredients Chocolate Coated Crackle Crystals
2) Dip Balloons Into The Chocolate
3) Sprinkle With Special Ingredients Chocolate Coated Crackle Crystals
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