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French Macaron with Jolanta – BLACKBERRY GANACHE


227 g white chocolate

120 g heavy cream fløte (35% fat)

120 g blackberry puree

1 tbsp. glucose
4 g jelly


  •  chop up the chocolate and melt it in a bowl over a pan of simmering water.
  • soak the jelly in the water.
  • mix together the cream, blackberry puree and glucose and heat it to 70C.
  • add the prepared jelly mix until it is melted.
  • pour it over the chocolate a third at the time. Stir to obtain a smooth ganache.
  • transfer into a dish, press cling film over the surface of the ganache. Set aside in the fridge for the ganache to thicken.


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