Pisco Sour or ‘To Peru with Love’
- Level:
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Medium
Syrup for 4 moulds Cacao Barry MLD-090524-M00
Used products: Syrup for 4 moulds Cacao Barry MLD-090524-M00
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3.5 ozglucose
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1.4 ozlime juice
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15.4 grlime zest
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0.7 ozPisco 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
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8.8 oz36% cream
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0.4 ozlime zest
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0.9 oztrimoline
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8.8 ozCHD-P65ALTOBIO
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0.9 ozbutter
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0.5 ozPisco 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.
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