Chocolate Covered Strawberries with Crackle Crystals
Indulge in the symphony of textures with these luscious chocolate-covered strawberries, adorned with a sprinkle of crackle crystals for an enchanting bite.
Inspire with this delicious recipe using Special Ingredients Pec created by world renowned chef Vince Kelly.
Rated 4.5 stars by 10 users
Molecular Gastronomy
4
20 minutes
60 minutes
Inspire with this delicious recipe using Special Ingredients Pectin created by world renowned chef Vince Kelly.
Special Ingredients
2 Blood Oranges (Peeled Without Pith)
2 Oranges (Peeled Without Pith)
200ml Good Quality Orange Juice
100ml Good Quality Italian Balsamic Vinegar
5 Chopped Basil Leaves
5g Red Chilli Finely Chopped
1 Good Pinch Of Salt
200g Caster Sugar
5g Special Ingredients Pectin Powder
Chop up the peeled Orange segments and juienne the amount of peel you require in your marmalade.
Combine all the ingredients (except for the Pectin) in a large saucepan and bring to a simmer, stirring constantly. Lower the heat and simmer for 1 hour or until a thick gel consistency is reached.
Turn off the heat and allow to cool completely. Pulse it in a blender or food processor, but do not puree.
Add the blended mixture back into the pan and out on medium heat , gradually add the Pectin whilst whisking. Bring back to the boil for one 1 minute until the Pectin is fully dissolved.
Remove from the heat and put into sterilised airtight containers. Allow to cool and place in fridge to set.
Indulge in the symphony of textures with these luscious chocolate-covered strawberries, adorned with a sprinkle of crackle crystals for an enchanting bite.
In the world of molecular gastronomy, the technique of spherification allows the creation of stunning, caviar-like pearls that burst with flavour. Using this technique, you can make Special Ingredients Red Wine Pearls, which add an elegant touch to any dish...
Indulge in the festive spirit with our Gingerbread Spice Martini, a delectable concoction that transforms your evenings into a holiday celebration.