Peter Greweling

Thai Sticks

Preparation info
  • Yield:

    120 Pieces

    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Heavy cream 150

Method

  1. Combine the cream, lemongrass, coconut milk, ginger, and Thai chile in a saucepan and bring nearly to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  2. Strain the infused mixture through premoistened cheesecloth. Wring the lemongrass, ginger, and Thai chile in the cheesecloth to extract the maximum amount of flavor possible.
  3. Return the