
Used Cacao Barry products
Recipe components
Bailey Ganache
Ingredients | Preparation |
---|---|
| Mix |
Heat the mixture to 30°C and pour on to | |
Emulsify and pre-crystallise at about 28ºC. |
Zéphyr caramel paint
Ingredients | Preparation |
---|---|
| Melt |
Set aside. |
Finishing
Ingredients | Preparation |
---|---|
| Spray Zéphyr™ caramel paint on the half-sphere moulds. |
| Then mould with, achieving a marble effect. |
Afterwards, measure out the whisky cream liqueur ganache filling. |