BLUEBERRY GANACHE RECIPE


INGREDIENTS 
Heavy cream: 150g
Glucose: 20g
Blueberry puree: 150g
Butter: 20g
Milk chocolate: 550g
Dark chocolate: 100g
Whiskey: 25g

PREPARATION 
  • Pour a thin layer of tempered dark chocolate on a guitar sheet or parchment paper. 
  • Immediately place a frame on top of the liquid chocolate. Let set.
DIRECTIONS 

  • Bring the cream, glucose, blueberry puree and butter to a boil. 
  • Allow to cool to a temperature of approximately 95°F. 
  • Add the tempered milk and dark chocolates and mix. To emulsify the mixture properly, it is best to use a hand blender. 
  • Immediately pour the ganache into the frame. 
  • Allow to cool for approximately 30 minutes. 
  • Use a guitar cutter to cut into desired dimensions. 
  • Bring the centers to room temperature before enrobing in dark chocolate.

JaamZIN

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.

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