Ingredients

Ganache
cream cheese
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
plain (greek) yoghurt
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
butter
1 tbsp
15 g
0.52 oz
0.50 fl oz
white chocolate 34%
0.50 cup
100 g
3.50 oz
3.30 fl oz
raspberry puree
0.50 cup
105 g
3.68 oz
3.46 fl oz

Method

Cooking method

  1. Combine the cream cheese at room temperature with sugar, and mix well until the sugar dissolves.
  2. Add the yoghurt, and stir well.
  3. Melt the butter. Pour it over the cheese & yoghurt mass, and stir.
  4. Melt the chocolate, and add it to the mass as well, stirring.
  5. Add the raspberry puree, stir, and mash the mixture with a blender.
  6. 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.