Fruit Ganache
Cooling time: 30 min
Menu part: Starter, Dessert, Snacks
Diet:
vegetarian
Ingredients for 20 Persons
- 20 g frischli Whipping Cream 30 %
- 150 g White couverture chocolate (e. g. Martin Braun couverture)
- 80 g frischli Raspberry Puree
- Codineige
Preparation
- Bring frischli Whipping Cream 30 % to boil, melt the white couverture chocolate in the hot cream and stir-in frischli Raspberry Puree. For chocolate truffles, fill the ganache into hollow truffle moulds and close them off with couverture chocolate. Refrigerate for at least 30 minutes.
- After refrigerating, roll the truffles in white chocolate, then in codineige and serve.
Products
Product
Whipping Cream 30 % – 1 kg
The top-quality classic: the finest whipping cream, absolutely perfect for whipping with a stupendous taste that even satisfies the high standards demanded by bulk buyers in the world of hotels, gastronomy and catering.
Product
Raspberry Puree – 1 kg
This is what fruity tastes like!
Our product highlight with 90 % fruit content is perfect to add an extra fruity touch to your desserts.