Pimms Cup Dome Bonbon

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.