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Ganache made from beetroot and white chocolate
The yoghurt and cranberry juice give this ganache its tangy flavour.
Allergens & dietary requirements
80 ml beetroot juice
20 ml cranberry juice
150 g yoghurt
300 g white couverture chocolate
Heat the beetroot juice, cranberry juice, and yoghurt to about 60°C.
In the meantime, melt the white chocolate au bain-marie.
Pour the beetroot mixture onto the white chocolate and fold it into the mix to make a smooth ganache.
Place in the refrigerator to set.
Stir the ganache again and spoon into a piping bag or store it in a container in the fridge.
Delicious in a dish with components of beetroot, cranberries, and red dulse.
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A perfect match for components of sweet woodruff, white chocolate, and yoghurt.
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