Gastronomixs

Raspberry ganache

Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands. 

Raspberry ganache

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Ingredients

1000

g

marzipan 1:1.5

545

g  

raspberry purée

117 

g  

invert sugar

690

g

dark couverture chocolate

124  

butter

Preparation method

  • Roll the marzipan out to the desired rectangular shape.
  • Melt the chocolate half-way.
  • Heat the purée with the invert sugar and add this to the chocolate, one fifth at a time.
  • When the mixture has reached 40oC add the butter.
  • Homogenise (mix) with a hand-held blender.

Serving suggestions

  • As a component in a dessert course, e.g. with basil and tangerines.
  • As a filling for bonbons.

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