Brigadeiro Freshness
Produtos utilizados
Sobre a receita
Ingredientes
- 230ml Water
- 45g basil leaves
- 230g Confectionery Strawberry Stuffing
- 920g Condensed milk
- 70g Butter
- 465g White Melken
- 585g White Melken
- Small basil leaves
Jam:
Brigadeiro:
molds:
decorations:
Produtos utilizados
Modo de preparo
Jam
1. In a pan, boil water, turn off the heat and add the basil leaves. Cover for 10 minutes and strain the infusion.
2. In another pan, boil the infusion and the Strawberry Stuffing, stirring constantly until thickened. Transfer to a pastry bag and set aside.
Brigadeiro
3. Cook the condensed milk, butter and white chocolate over medium-low heat, stirring constantly until the mixture starts to come away from the bottom of the pan.
4. Let it cool, transfer the brigadeiro to a pastry bag fitted with a pitanga tip and set aside.
molds
5. Completely fill a candy mold with tempered white chocolate and tap it a few times to eliminate air bubbles.
6. Turn it over a refractory to drain the excess.
7. Take the mold to the fridge for 15 minutes for the first layer to dry. Remove from the fridge and repeat the process, cooling again for 15 minutes. Develop.
Mounting
8. Fill the bottom of the chocolate molds with the strawberry and basil gel and put in a white brigadeiro pitanga.
Finish with a basil leaf.