Ganache montee with ruby rb1

Looking to surprise your customers with a light, aerated and fluffy ruby ganache? You can’t go wrong with this recipe. It’s easy to prepare, takes no time and makes the taste and sparkling colour of ruby stand out. You can use this ganache montée for topping cupcakes, desserts or pastries.
Level:
Easy
Makes:
1200 g

ruby ganache montée

Ingredients: ruby ganache montée

  • 1.0 oz
    lime puree
  • 5.1 oz
    raspberry puree
  • 0.5 oz
    glucose DE 40

Preparation: ruby ganache montée

Warm to 40°C.

Ingredients: ruby ganache montée

Preparation: ruby ganache montée

Melt to 35°C. Add and mix well.

Ingredients: ruby ganache montée

  • 1.7 lb
    35% cream

Preparation: ruby ganache montée

Add, mix again and leave to crystallise for 24 hrs.

 

Whip before use. Bring into a piping bag. Apply.