Pear Bonbons

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Ingredients

  • 30 gr. PreGel Pear Fortefrutto
  • 200 gr. cream
  • 40 gr. glucose
  • 20 gr. sorbitol
  • 400 gr. white chocolate couverture
  • 20 gr. mycryo

Method

  1. Bring the cream, sorbitol liquid, glucose and PreGel Pear Fortefrutto to a boil.
  2. Pour over the white chocolate and mycryo.
  3. Blend well with an immersion blender.
Source: http://www.pregelrecipes.com