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
Ingredients
- 80 ml beetroot juice
- 20 ml cranberry juice
- 150 g yoghurt
- 300 g 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.
