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Recipe Step by Step
Pimms Cup Dome
1000g strawberry purée
10g orange zest
10g lemon zest
650g CARAÏBE 66%
200g Pimm’s alcohol
Place sugar, glucose, and water into a medium-sized pot and cook to 185°C on high heat.
Lower heat, add strawberry purée, mint, lemon zest, orange zest. Cook for 2 min to dissolve sugars.
Remove from heat and infuse for 20 min.
Strain purée mixture over melted white chocolate in three parts.
Cool to 35°C and emulsify with butter and Pimm’s.
Fill domes and allow crystallization for up to 24h and cap.
Assembly and finishing
Domes are splattered with white cocoa butter and then sprayed red