Raspberry & cream cheese ganache

Exquisite cream cheese ganache with white chocolate and raspberry flavor will definitely please your loved ones!

Recipe by:

Ganache

cream cheese

150g

5.25oz

0.60cup

10tbsp

sugar

50g

1.75oz

3.35tbsp

plain (greek) yoghurt

25g

0.88oz

1.68tbsp

butter

15g

0.53oz

1tbsp

white chocolate 34%

100g

3.50oz

0.40cup

6.70tbsp

raspberry puree

105g

3.68oz

0.42cup

7tbsp

Combine the cream cheese at room temperature with sugar, and mix well until the sugar dissolves.
Add the yoghurt, and stir well.
Melt the butter. Pour it over the cheese & yoghurt mass, and stir.
Melt the chocolate, and add it to the mass as well, stirring.
Add the raspberry puree, stir, and mash the mixture with a blender.
Put the ganache in a container, cover it with foil in contact, and put in the fridge for 12 hours. After the specified time, take out and fill the macaron shells.

Recipe source

Preheat the oven to 347-356F.
Whip the butter and sugar until fluffy and light; add eggs one at a time, whipping well each time.
Sift the flour on top, add the baking powder, and stir by hand, adding milk.
Finally add the pineapple puree, carrots and coconut flakes. Stir, and spread the dough on a baking sheet so that a 20*20cm (7.88*7.88 inch) square can be cut out of it later.
Bake the biscuit for 20-23 minutes at 347-356F. It's important not to overdry the biscuit! It should spring well!
Let the finished biscuit cool, and then cut a 20*20cm (7.88*7.88 inch) square using a frame. Put the square on the bottom of the frame, and place it in the freezer.

Soak the gelatin in cold water, and leave it to swell.
Pour the orange juice into a saucepan, add a mixture of sugar and pectin to the juice, and cook until boiling.
Remove the saucepan from the heat, and add the swollen gelatin. The mass will be hot and liquid; you need to wait until it cools down and becomes thicker.
Then pour the confit onto the biscuit in the frame. You better pre-cover the bottom of the frame with a film.
Place the frame with biscuit and confit in the freezer.

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