Fantastic raspberry ganache for pralines, macarons and tarts.
Preparation time 15 minutes
- 200 g white Callebaut chocolate
- 100 ml raspberry coulis
- 15 g butter (if whipped cream used)
Bring the strained juice of fresh or thawed fruit almost to a boil and pour over the chocolate. Wait until the chocolate melts under hot sauce and mix well. The mass will have a deep, dull and dark pink color. Pour into a sealable container and put in the fridge for an hour to get. Appropriate density for further processing
After an hour, fill a pastry bag with a narrower nose with the ganache. Pipe the ganache on Macarons, as a filling for chocolates, or as a cream for the pie. The result is not only striking, but also a heaven for your taste buds.
Ganache can be stored for max.up to 5 days in a sealed container in the refrigerator. Ganache prepared with whipped cream has to be stored in a different way. We’ll talk about in one of the following recipe.
This way you can also process the fruit of any kind to fruit ganache. Still trying to watch that the ganache will have really strong fruit flavour and will not be lost. In chocolate The best fruits for ganache are citrus, mangoes, raspberries, strawberries, blackberries, blueberries, passion fruit and pineapple.