Pimm’s & Grapefruit

Recipe

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Ingredients	Preparation
150g 36% cream 20g trimoline	Bring to 60°C
350g CHK-N35ZECA	Remove from heat and pour over
75g butter 75g Pimm's No.1 4g Angostura Bitters	At 34°C, emulsify with
Pipe at 31°C.

Ingredients	Preparation
MLD-090524	Luster mold with silver. Spray with black cacao butter. Cast thin shell with a Cacao Barry dark chocolate of your choice.

Pipe in syrup & let sit for 2 hours or until a thin skin forms.
Pipe in ganache and let set.
Cap with crystallized chocolate.