Recipe Video
Ingredients
Ganache
white chocolate
100g
3.50oz
0.40cup
6.70tbsp
cream 33%
120g
4.06fl oz
leaf gelatin
2pc
lime or lemongrass leaves
8pc
lime zest
1pc
Method
Cooking instructions
- Soak the gelatin sheets in cold water and leave them for 10 minutes to bloom.
- Combine whipping cream, finely grated lime zest and lemongrass leaves together and pulse the mixture with a blender.
- Bring the cream and spicy ingredients mixture to a boil, then strain it without leaving it to infuse add the bloomed gelatin.
- Pour the hot cream mixture onto the chocolate to get an emulsion, then cover it closely with plastic wrap and refrigerate for at least 3 hours.
