Ingredients

Ganache
cream 33% (#1)
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
glucose syrup
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
coconut paste or cream
0.25 cup
4.25 tbsp
65 g
2.28 oz
2.14 fl oz
gelatin 200 bloom
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
water for soaking
1.25 tbsp
18 g
0.63 oz
0.59 fl oz
white chocolate
0.50 cup
110 g
3.85 oz
3.63 fl oz
cream 33% (#2)
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz

Method

Cooking

  1. Soak the gelatin in cold water; warm up the cream (#1) and glucose, and add the gelatin.
  2. Pour in the chocolate, and let the mix stay for a minute; then whip with a blender (make an emulsion).
  3. Add the coconut, and whip up again. Cool to 45C (110F-115F), and add the cold cream (#2); stir.
  4. Place the ganache in the fridge for 6-8 hours; whip it up at a medium speed before use (carefully so as not to overwhip).