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French Macaron with Jolanta – White chocolate and strawberry ganache

Serving 40 


227g white chocolate

120g cream (fløte)

120g strawberry puree

1 tbsp glucose

4 g gelatin


 Melt the chocolate over the pot with boiling water.


  • Soak the gelatin in the water for 3-4 minutes.
  • Mix together the strawberry puree, cream and glucose. Heat it.
  • Add the prepared gelatin and stir until it is melted.
  • Pour the hot mixture into the chocolate.
  • Blend the chocolate and cream together until fully incorporated.
  • Place the ganache in the fridge to allow the ganache to set.



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