- 125g – Cream
- 1 pcs – Lemon Grass
- 5g – Lime Juice
- 1g – Lime Zest
- 250g – Belcolade Blanc Selection
- 40g – Butter
Heat up cream and lemon grass, keep for overnight infusion. Sieveted then add lemon juice. Bring to boil then pouring into Belcolade Blanc Selection, then blend with butter.
Then fill white chocolate Shell, then enrobed with Belcolade Blanc Selection.
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