Inspiration

Sugar ball | Yoghurt Espuma | White Chocolate Cremeux | Raspberrry Cremeux | Mini Sfera Basil | Crumble Yogurt Raspberry

sugar ball

Ingredients

• 100g Isomalt

Preparation

1. Heat the Isomalt to 180°C.
2. Allow to cool to 160°C.
3. Fill a ball mould and pour out the excess mass.
4. Leave to set until completely cool.