Pimm’s & Grapefruit

Pimm’s & Grapefruit

Level:
Easy
Makes:
4 molds Cacao Barry

Grapefruit Syrup

Used products: Grapefruit Syrup

  • 7.1 oz
    glucose
  • 2.8 oz
    grapefruit juice

Preparation: Grapefruit Syrup

In a pot, mix

Bring to boil. 

Used products: Grapefruit Syrup

  • 0.4 oz
    orange juice

Preparation: Grapefruit Syrup

Take off heat and add 

Let cool.

Pimm's Ganache

Used products: Pimm's Ganache

  • 5.3 oz
    36% cream
  • 0.7 oz
    trimoline

Preparation: Pimm's Ganache

Bring to 60°C 

Preparation: Pimm's Ganache

Remove from heat and pour over

Used products: Pimm's Ganache

  • 2.6 oz
    butter
  • 2.6 oz
    Pimm's No.1
  • 0.1 oz
    Angostura Bitters

Preparation: Pimm's Ganache

At 34°C, emulsify with 

Pipe at 31°C.

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.