Ingredients
Ganache
white chocolate
115g
4.03oz
0.46cup
7.71tbsp
cocoa butter
10g
0.35oz
0.67tbsp
whipping cream
150g
5.07fl oz
gelatin
1g
0.04oz
0.07tbsp
pistachio paste
30g
1.05oz
2tbsp
glucose syrup
15g
0.53oz
1tbsp
Method
- Pour the gelatin with cold water, and let it swell.
- Melt the cocoa butter, and cool it to 113F (45C). Pour it over the chocolate.
- Combine the cream, syrup and paste. Heat until hot, and pour over the chocolate and cocoa butter.
- Dissolve the gelatin, and also pour into the chocolate mixture. Wait for the chocolate to melt.
- Mash the mass with a blender, cover it with cling film in contact, and let it stabilize in the fridge for 8-10 hours.
- Whip the ganache to stiff peaks before use.
