"Pod" recipe by Philip Khoury
Philip Khoury, award-winning pastry chef and author, presents his tailor-made recipe for Pod, the multifaceted jewel that, together with the other pralines in the VIP Very Important Praline line, creates a mosaic of light and colour.
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"POD" - Recipe by Philip Khoury
Strawberry and Timut Pepper Bon Bon
Makes 40 pcs (2 moulds)
STRAWBERRY AND PINK PEPPERCORN GEL
Ingredients:
Strawberry puree 200 g
Caster sugar 60 g
Glucose syrup 25 g
Citric acid powder 1.5 g
Timut Pepper 3 g
Procedure:
Add all the ingredients to a small saucepan and blend with a hand blender. Cook over medium heat to a boil, strain out the larger pieces of peppercorns and continue cooking the mixture to 105*C. Allow to cool and place in a piping bag.
66% DARK CHOCOLATE AND TIMUT PEPPER GANACHE
Ingredients:
Water 140 g
Pink peppercorns 4 g
Dark Chocolate 66% 200 g
Invert sugar 20 g
Procedure:
Boil the water and peppercorns, blend with a hand blender and allow to infuse for 1 hour. Strain then return to the boil and pour over the chocolate and invert sugar. Blend to emulsify well and our into piping bag and leave on the bench to cool to a temperature of 28*C and use immediately.
ASSEMBLY
Procedure:
Spray moulds with shades of red coloured cocoa butter, create a thin shell with milk chocolate. Fill 1/3 with cooled strawberry gel, and then on top pipe the Timut infused ganache leaving 1mm to cap with more tempered milk chocolate once the ganache has crystallised.
Would you like to know more about Pod mould? Click the bottom to discover all models.
ABOUT
Philip Khoury:
ABOUT Philip Khoury:
Award-winning pastry chef Philip Khoury was Head Pastry Chef at the prominent Harrods in London.
Classically trained, he works to innovate through reformulation and reinvention. His philosophy aims to marry flavour, texture and beautiful presentation in what he calls “the holy trinity” of dessert enjoyment.
"Pod plays with the form and shape of a source of great inspiration, the cacao fruit pod. It can be filled with one to three layers and fits perfectly in standard chocolate packaging"
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