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ganache - yuzu.md

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Ingredients

  • 100g yuzu purée (Ponthier brand)
  • 50g mandarin purée (Pontier brand
  • 150g white chocolate (cacao Barry)
  • 5g pectin
  • 5g sugar.

Method

  1. Put the fruit purées in a sauce pan and start heating
  2. Weigh the white chocolate into a mixing bowl
  3. Mix the pectin and sugar into a separate cup
  4. Once the purée in the sauce pan is boiling, incorporate the sugar-pectin mixture and whisk in over 30-60 seconds
  5. Pour the hot purée mix over the white chocolate in 3 batches
  6. Mix with a blender for 30 seconds
  7. Seal the ganache with plastic wrap that touches the ganache to create a perfect seal. Place a second sheet of plastic wrap over this
  8. Place the ganache in a refrigerator for at least 5 to 6 hours

Ps: vous pouvez conserver cette ganache 5 à 7 jours si vous utilisez la purée de fruits Ponthier. En effet la marque a pasteurisé toutes ces purées de fruit, et presque tous ces produits sont sans pesticides.