225 g white chocolate
225 g whipping cream (35% fat)
35 g pistachio paste
- 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.