Ingredients
Lemongrass-Pepper Peak
250 g / 8.9 oz Heavy cream
520 g / 18.5 oz Edelweiss Rondo 33%

Couverture Surfine
80 g / 2.8 oz Cocoa Butter
60 g / 2.1 oz Lemon juice
2 ea   Lemon grass, fresh
60 g / 2.1 oz Glucose
2 g / .07 oz Lemon pepper, freshly ground
120 g / 4.3 oz Butter

Preparation
Warm up heavy cream to 50°C/122°F. Add the cut lemon grass and let infuse for about two hours. Strain the cream, add the lemon juice, Glucose and lemon pepper. Warm up the mixture to 28°C/82.5°F. Add the tempered Edelweiss Rondo 33% and melted Cocoa Butter. Take the hand blender to homogenize the ganache. Finally add the room tempered butter.

Setting
Pipe domes on top of couverture discs. Let them set for at least 24 hours. Dip the domes in tempered Edelweiss Rondo 33% and wrap them individually in foil. Unwrap after one hour.

Decoration
Put a Gold Leaf Sheet on top of the dome. Alternative: Spray the domes with Edelweiss Rondo 33%.

Specialty Ingredients
#31125 FELCHLIN-Swiss EDELWEISS RONDO 33%
#31300 FELCHLIN-Swiss COCOA BUTTER
#31328 FELCHLIN-Swiss GLUCOSE
#90062G Gold Leaf Sheets