Lime - basil soft caramels
Corporate chef
October 1, 2025
Recipe Products usedSorbitol powder Glucose syrup DE40 Gallia Invert Sugar Chopped basil Tartaric acid
Step 1 Soft caramel lime - basil
| 923,2g | (33,7%) | 35% cream |
| 1,8g | (0,1%) | Vanilla bean |
| 36,9g | (1,3%) | Sorbitol powder ( ) |
| 553,9g | (20,2%) | Glucose syrup DE40 () |
| 138,5g | (5,1%) | Water |
| 692,4g | (25,3%) | Sugar |
| 184,6g | (6,7%) | Lime purée |
| 92,3g | (3,4%) | Sucre Inverti Gallia () |
| 5,5g | (0,2%) | Chopped basil () |
| 69,2g | (2,5%) | Soft butter |
| 34,6g | (1,3%) | Cocoa butter |
| 6,9g | (0,3%) | Tartaric acid () |
| 2740g | (100%) | TOTAL |
Blend the chopped basil to a powder.
Bring cream, vanilla pods and sorbitol to the boil. Set pan aside.
Boil water, glucose syrup and sugar at 155°C.
Cook in two batches with hot liquids.
Bake at 125°C, stirring constantly.
Warm the invert sugar and lime purée and decook again.
Return to the oven at 119°C, then add the basil powder.
Remove from the heat and add the butters and acid solution, blending well.
Immediately pour into frames (chill beforehand to avoid overflowing, otherwise pour directly into rimmed sheets). Cover with a silicone mat.
Allow to set for 12 hours at room temperature before slicing.
Assembly
1 frame 40/60cm = 3600 g net (basic recipe= 5481 total gross weight). Cut into cubes and wrap in papillotes.
Board
Chopped basil adds intense flavor without the need for an infusion step, and avoids the mess of storing fresh herbs.
Products used in this recipe
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