Cilantro, Tangerine, and Litchi Filling

Preparation info
  • Yield:

    439 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


Cilantro Cream

  • Heavy cream 150 g 5.29 oz 90.91%
  • Cilantro leaves</


  1. For the cilantro cream: Combine the cream and cilantro in a small sauce pot and bring to a boil over high heat. Turn off the heat and cover the pot with plastic wrap. Let steep for 10 minutes.
  2. Strain the cream and let cool.
  3. For the ganache: Zest the tangerine directly into the pot.
  4. Add the cream and glucose syrup to the pot. Br