Blackcurrant ganache
A ganache based on fruit and chocolate, which provides a nice balance between fresh acidity and slight bitterness. Perfect as a component in a dessert or as a bonbon filling.
Creation by Tim Boury, Boury***, Roeselare, Belgium.
Makes 775g.
Allergens and dietary requirements
- Cow's milk
- Lactose
- Egg
- Soy
Ingredients
100
g
blackcurrant purée100
g
blackberry purée240
g
cream120
g
egg yolks36
g
glucose150
g
dark chocolate 64%5
leaves
gelatine, soaked in cold water25
g
butter