Pisco Sour or ‘To Peru with Love’
Used Cacao Barry products
Moulded bonbons
Pisco Sour or ‘To Peru with Love’
Used Cacao Barry products
Recipe components
Syrup for 4 moulds Cacao Barry MLD-090524-M00
Ingredients | Preparation |
| Mix glucose, lime juice & zest in pot.
Bring to boil.
Take off heat & add Pisco.
Let cool.
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Ganache for 4 moulds Cacao Barry MLD-090524-M00
Ingredients | Preparation |
| 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.
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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.
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