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Cherry Cordials, Hand-Dipped
Preparation info
- Yield:
125
Pieces - Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Fondant (purchased) |
Method
- Heat the fondant over a water bath to 70°C/160°F.
- If necessary, thin the fondant with the brandy until is of a viscosity into which the cherries can be dipped.
- Add the invertase, mixing thoroughly.
- Holding the brandied cherries by their stems, dip into the hot fondant. Place each piece on parchment paper covered lightly with confectioners’ s
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