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Peach Ginger Brigadeiros

24

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.