I was gifted a bag of “raspberry inspiration fèves” by @myvalrhona and I automatically knew I had to make ganache. Now, I have to tell you, ganache and I- it’s a love/hate relationship. In this recipe, I treated it in lieu of white chocolate and SUCCÈS!
Ganache
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
I was gifted a bag of “raspberry inspiration fèves” by @myvalrhona and I automatically knew I had to make ganache. Now, I have to tell you, ganache and I- it’s a love/hate relationship. In this recipe, I treated it in lieu of white chocolate and SUCCÈS!
Ingredients
- 1 ready made 6” shortcut pastry tart case , (got mine from @marksandspencer)
- 3 cups Valhrona raspberry inspiration fèves
- 1 cup heavy cream, whipping or cooking, as long as fat content is above 35%
- 1/4 cup toasted hazelnuts, chopped
- 1/4 cup crunchy chocolate bonbons, (optional)
METHOD
- 1)
Place the cream in a small pot, Abd carefully bring to a simmer. Stir it or swirl it to make sure the cream is piping hot through out.
- 2)
Place the fèves in a large glass or metallic bowl, carefully pour the simmering hot cream on top, making sure to cover the chocolate and leave for 3-4 minutes.
- 3)
Using a whisk, gently mix (DONT WHIP) to obtain a homogenous ruby red mix.
- 4)
You can also use a rubber spatula.
- 5)
Be mindful to mix gently to avoid creating air bubbles. Tap the bowl a few times on the counter top to release any trapped bubbles.
- 6)
Carefully pour the ganache into the tart. Don’t over fill as it will spill.
Notes
Decorate with fresh berries, edible flowers, gold leaf and chocolate bonbons