Peter Greweling

Mimosas

Preparation info
  • Yield:

    180 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 190

Method

  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Remove from the heat. Add the sparkling wine and orange juice concentrate and allow the mixture to cool to 40°C/105°F.
  3. Combine the tempered white chocolate and the melted cocoa butter.
  4. Pour the cooled cream mixture over the chocolate mixture. Using a spoon or spatula, stir t