Pisco Sour or ‘To Peru with Love’

Recipe

Created by
  • Greg Hook - Cacao Barry Ambassador - Chocolate Arts
  1. Syrup for 4 moulds Cacao Barry MLD-090524-M00
  2. Ganache for 4 moulds Cacao Barry MLD-090524-M00
  3. Assembly

Syrup for 4 moulds Cacao Barry MLD-090524-M00

ingredients preparation
  • 100g
    glucose
  • 40 g reduced to 10g
    lime juice
  • 1g
    lime zest
  • 20g
    Pisco 40%

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

ingredients preparation
  • 250g
    36% cream
  • 10g
    lime zest
  • 25g
    trimoline
  • 250g
    CHD-P65ALTOBIO
  • 25g
    butter
  • 15g
    Pisco 40%

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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