Yoghurt and passion fruit ganache

The yoghurt gives this ganache a rich yet refreshing character.

Yoghurt and passion fruit ganache

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white couverture chocolate



passion fruit coulis




Preparation method

  • Heat the yoghurt and passion fruit coulis to approximately 80°C.
  • Pour the warm mixture over the white chocolate and leave for one minute before stirring well.
  • Leave to set in the refrigerator.

Serving suggestions

  • As part of a dessert with components of coconut, ginger, kiwi, lime, mango, nuts, pineapple, banana, grapes, and dark and white chocolate.

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