Hazelnut praline and orange cream with raspberry-glazed, white chocolate sphere - MaltaToday

MaltaToday

Hazelnut praline and orange cream with raspberry-glazed, white chocolate sphere MaltaToday Raspberry glaze. • 350g raspberry puree. • 130g water. • 110g glucose. • 7g gelatine leaves. • 100g sugar. Method. 1. To make the orange cream put the orange juice, sugar and both eggs into a saucepan. 2. Bring to the boil, mixing continuously and then ...