May 23, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Soursop Soft Caramels

Soursop Soft Caramels by Deden Putra.

Soursop soft caramels by Deden Putra, Executive Pastry Chef of The Peninsula in New York, NY.

 


This recipe is for an element that is part of a large showpiece. Chefs competing in CRPC 4: Episode 4 were required to create 2 confections: a creative caramel and/or nougat and a unique chocolate bonbon. To see the recipe for the other element of this showpiece, go to:
Apricot Cardamom Bonbons


 

Yield: 45 portions

  • 8.8 oz/250 g granulated sugar
  • 4.4 oz/125 g glucose
  • 5.3 oz/150 g heavy cream, heated
  • 1.76 oz/50 g unsalted butter, softened
  • 8.8 oz/250 g soursop puree, warmed
  • 0.35 oz/10 g sea salt, for garnish

1. Combine sugar and glucose in a saucepan, and make a light caramel at 338°F (170°C). Stop the cooking process by adding hot cream and butter. Cook to 257°F (125°C). Stir in warm soursop puree and bring back to 257°F (125°C). Fill the molds with hot soursop caramel. Let it set for a few hours.

2. Unmold each piece, sprinkle sea salt on each of the caramels, and wrap individually.

 


Click here to read more about this and related recipes in the article "CRPC 4: Freaks of the Industry - Episode 4."

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