Berry Fruit "Encerradito"

By corlear

Ingredients

• For the neutral caramel squares:
• 7 oz fondant
• 1/3 cup glucose
• 3/8 cup Isomalt
• For the berry fruit encerraditos:
• 20 neutral caramel squares (see previous step)
• 4 blueberry
• 4 redcurrant

Details

Servings 10

Preparation

Step 1

For the neutral caramel squares:
1. Put the fondant and glucose in a pan and heat until the thermometer reads 325ºF.
2. Immediately roll out the mixture between 2 Silpat liners until it is very thin.
3. Remove the upper Silpat liner and transfer the caramel to a piece of greaseproof paper.
4. Remove the other Silpat liner and heat the caramel in the oven, remove the tray and use a knife to cut it into approximately 1 x 1" squares.

For the berry fruit encerraditos:
1. Put a caramel square on a Silpat liner.
2. Place a piece of each berry fruit inside the square with a leave of lemon verbena and place another caramel slice on top. Place inside the salamandra in such a way that the upper slice and melts so it takes on the form of the product that it contains.
3. Remove from the salamandra and immediately turn it over and repeat the operations, so that you get a sealed ravioli.

Final Steps & Preparation:
1. Serve the encerraditos on a tray.