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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100 gglucose
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40 g reduced to 10 glime juice
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1 glime zest
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20 gPisco 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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250 g36% cream
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10 glime zest
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25 gtrimoline
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250 gCHD-P65ALTOBIO
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25 gbutter
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15 gPisco 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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