 | Peach Ginger Brigadeiros24 Toni Roberts / Pastry Chef & CIA Bachelor's Alumnae '05, Ritz-Carlton, Chicago, IL; Event - CIA Worlds of Flavor 2021; Photo by Jimmy MacMillan |
| • | 150 g. The Perfect Purée Peach Ginger blend, thawed |
| • | 15 g. unsalted butter |
| • | 300 g. sweetened condensed milk |
| • | 100 g. white chocolate |
| • | Orange and yellow sprinkles as needed |
| Method: | |
| 1. | Cook the butter, sweetened condensed milk, and Peach Ginger over medium-low heat, stirring constantly, until simmering. |
| 2. | Stir in the white chocolate. |
| 3. | Continue stirring and cooking 8-10 minutes until the mixture thickens. You should be able to drag a spoon through the center without the mix running back together for a few seconds. |
| 4. | Blend the mixture with an immersion blender until smooth. |
| 5. | Pour onto a greased plate and cool to room temperature. |
| 6. | With moistened hands roll the mix into small balls and roll in the mixed sprinkles to coat. |
| 7. | Store at room temperature. |
