Pisco Sour or ‘To Peru with Love’

Used Cacao Barry products

Alto El Sol 65%

Moulded bonbons

Pisco Sour or ‘To Peru with Love’

Created by

Greg Hook
Cacao Barry Ambassador - Chocolate Arts

Level

level 2

Used Cacao Barry products

Alto El Sol 65%

Syrup for 4 moulds Cacao Barry MLD-090524-M00

Ingredients	Preparation
100g glucose 40g lime juice 1g lime zest 20g Pisco 40%	Mix glucose, lime juice & zest in pot. Bring to boil. Take off heat & add Pisco. Let cool.

Ganache for 4 moulds Cacao Barry MLD-090524-M00

Ingredients	Preparation
250g 36% cream 10g lime zest 25g trimoline 250g Alto El Sol 65% 25g butter 15g Pisco 40%	Bring cream to 60°C with lime zest & trimoline. Take off heat & add to Alto el Sol. Emulsify at 34° C with butter & Pisco. Pipe at 31° C.

Assembly

Luster mould.
Make thin shell with crystallized Alto el Sol.
Pipe in syrup & let sit for 2 hours or until a thin skin forms.
Pipe in ganache & let set.
Cap with crystallized Alto el Sol.

Discover more recipes

More recipes