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Macarons With Natalija: Raspberry Ganache

Macarons with Natalija: Raspberry ganache

Serving 20

INGREDIENTS:
120 gr raspberry puree
120 gr heavy cream
227 gr white chocolate
1 tbsp. glucose
4 gr jelly

PREPARATIONS:

 

  • Melt the chocolate in oven (2-5 min 50 °C).
  • Put the jelly in the water.
  • Mix together the lime puree and heavy cream. Heat it.
  • Add the prepared jelly.
  • Blend everything and put into the fridge.

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