Pimm’s & Grapefruit
- Level:
-
Easy
- Makes:
-
4 molds Cacao Barry
Grapefruit Syrup
Used products: Grapefruit Syrup
-
200 gglucose
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80 ggrapefruit juice
Preparation: Grapefruit Syrup
In a pot, mix
Bring to boil.
Used products: Grapefruit Syrup
-
10 gorange juice
Preparation: Grapefruit Syrup
Take off heat and add
Let cool.
Pimm's Ganache
Used products: Pimm's Ganache
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150 g36% cream
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20 gtrimoline
Preparation: Pimm's Ganache
Bring to 60°C
Used products: Pimm's Ganache
Preparation: Pimm's Ganache
Remove from heat and pour over
Used products: Pimm's Ganache
-
75 gbutter
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75 gPimm's No.1
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4 gAngostura Bitters
Preparation: Pimm's Ganache
At 34°C, emulsify with
Pipe at 31°C.
Shell
Used products: Shell
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.
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