French Macaron with Jolanta – BLACKBERRY GANACHE

INGREDIENTS:

227 g white chocolate

120 g heavy cream fløte (35% fat)

120 g blackberry puree

1 tbsp. glucose
4 g jelly

PREPARATIONS:

•  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.