Culinary Institute of America

Encapsulated Bergamot Orange Spheres

Preparation info
  • Makes

    1

    lb
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Water 1

Method

  1. Combine the water and the sugar in a small saucepot.
  2. Shear the Genutine into the water-sugar mixture using an immersion blender.
  3. Bring to a boil over high heat while stirring. If desired, add orange color.
  4. Remove the pan from the heat and allow the mixture to cool to about 120°F/50°C.
  5. Unmold the bergamot orange curd spheres onto a