Component 1Limoncello Edelweiss White Chocolate Ganache
Ingredients
| 300 gr | Fresh cream 35% mg |
| 60 gr | Glucose |
| 4 | Grated lemon peels |
| 24 gr | Sorbitol |
| 675 gr | Edelweiss White Chocolate |
| 55 gr | Cocoa Butter |
| 150 gr | Limoncello 70° |
| as needed | White Chocolate Shells |
Method
Bring to boil the indicated ingredients: fresh cream, glucose, sorbitol and lemon peels.
Pour on Edelweiss White Chocolate and Cocoa Butter.
Add the Limoncello.
Preparation
Emulsify and as soon as the temperature drops to around 30°C fill the White Chocolate Shells and allow the product to stand for at least 12h.
Close, roll them in Edelweiss White Chocolate and decorate with yellow coconut.
