Gastronomixs

Mango-white chocolate ganache

Recipe by Nico Boreas, Sabero restaurant, Roermond, the Netherlands.

Mango-white chocolate ganache

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Ingredients

100

g

mango coulis

100

g

Valrhona absolu cristal, clear glaze

150

g

white chocolate

Preparation method

  • Heat all ingredients gently into a homogeneous mass.
  • Let harden for two hours before use.
  • Can be used in a number of ways. Here, the ganache is cut out using a template.

Serving suggestions

  • As part of a dessert, e.g. with orange, yoghurt, puffed quinoa or raspberry.
  • As a basis for a bonbon filling.

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