Pisco Sour or ‘To Peru with Love’

Pisco Sour or ‘To Peru with Love’

Level:
Medium

Syrup for 4 moulds Cacao Barry MLD-090524-M00

Used products: Syrup for 4 moulds Cacao Barry MLD-090524-M00

  • 3.5 oz
    glucose
  • 1.4 oz
    lime juice
  • 15.4 gr
    lime zest
  • 0.7 oz
    Pisco 40%

Preparation: Syrup for 4 moulds Cacao Barry MLD-090524-M00

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

Used products: Ganache for 4 moulds Cacao Barry MLD-090524-M00

  • 8.8 oz
    36% cream
  • 0.4 oz
    lime zest
  • 0.9 oz
    trimoline
  • 8.8 oz
    CHD-P65ALTOBIO
  • 0.9 oz
    butter
  • 0.5 oz
    Pisco 40%

Preparation: Ganache for 4 moulds Cacao Barry MLD-090524-M00

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.