French Macaron with Jolanta – PISTACHIO GANACHE

INGREDIENTS:

225 g white chocolate

225 g whipping cream (35% fat)

35 g pistachio paste

PREPARATIONS:

• chop up the chocolate and melt it in a bowl over a pan of simmering water.

• bring the cream to the boil with the pistachio paste.

• pour it over the chocolate a third at the time. Stir to obtain a smooth ganache.

• transfer into a dish, press clingfilm over the surface of the ganache. Set aside in the fridge for the ganache to thicken.