Tropical fruits ganache
White Chocolate is a great base to enhance exotic fruity flavours. For this recipe white chocolate mixed with banana and passion fruit creates a ganache with refreshing acidic notes with a lovely sweetness. The ganache is piped into a dark intense chocolate shell that releases hints of coffee and rum. It’s like having the best of the Caribbean in one bite.
- Level:
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Medium
Tropical fruits ganache
Ingredients: Tropical fruits ganache
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300 gSugar
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150 gGlucose
Preparation: Tropical fruits ganache
Caramelize.
Ingredients: Tropical fruits ganache
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400 gCream
Preparation: Tropical fruits ganache
Fold in bit by bit and bring to the boil.
Ingredients: Tropical fruits ganache
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300 gBanana pulp
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100 gPassion fruit pulp
Preparation: Tropical fruits ganache
Bring to the boil and add to the cream mixture. Bring to 106°C. Leave to cool.
Ingredients: Tropical fruits ganache
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150 gButter
Preparation: Tropical fruits ganache
Mix in.
Ingredients: Tropical fruits ganache
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200 gCw2nv
Preparation: Tropical fruits ganache
Melt and mix in.
Ingredients: Tropical fruits ganache
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Q.S.Chd-r731equ
Preparation: Tropical fruits ganache
Pour into praline moulds and leave to harden.
Pipe the ganache into the moulded chocolate shells. Leave to cool before closing the shells.
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