Pimm’s & Grapefruit

Pimm’s & Grapefruit

Level:
Easy
Makes:
4 molds Cacao Barry

Grapefruit Syrup

Used products: Grapefruit Syrup

  • 200 g
    glucose
  • 80 g
    grapefruit juice

Preparation: Grapefruit Syrup

In a pot, mix

Bring to boil. 

Used products: Grapefruit Syrup

  • 10 g
    orange juice

Preparation: Grapefruit Syrup

Take off heat and add 

Let cool.

Pimm's Ganache

Used products: Pimm's Ganache

  • 150 g
    36% cream
  • 20 g
    trimoline

Preparation: Pimm's Ganache

Bring to 60°C 

Preparation: Pimm's Ganache

Remove from heat and pour over

Used products: Pimm's Ganache

  • 75 g
    butter
  • 75 g
    Pimm's No.1
  • 4 g
    Angostura Bitters

Preparation: Pimm's Ganache

At 34°C, emulsify with 

Pipe at 31°C.

Shell

Used products: Shell

  • MLD-090524

Preparation: Shell

Luster mold with silver.
Spray with black cacao butter.
Cast thin shell with a Cacao Barry dark chocolate of your choice. 

Assembly

Pipe in syrup & let sit for 2 hours or until a thin skin forms.
Pipe in ganache and let set.
Cap with crystallized chocolate.