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Ganache made from beetroot and white chocolate

The yoghurt and cranberry juice give this ganache its tangy flavour.

Makes 550g.

Allergens & dietary requirements

  • Cow's milk
  • Lactose
  • Soy
  • Vegetarian


  • 80 ml beetroot juice
  • 20 ml cranberry juice
  • 150 yoghurt
  • 300 white couverture chocolate

Preparation method

  • 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.

Serving suggestions

  • Delicious in a dish with components of beetroot, cranberries, and red dulse.
  • Combines well with components of lovage, sea buckthorn, and almonds.
  • A perfect match for components of sweet woodruff, white chocolate, and yoghurt.