French Macaron with Jolanta – White chocolate and strawberry ganache

Serving 40 

INGREDIENTS:

227g white chocolate

120g cream (fløte)

120g strawberry puree

1 tbsp glucose

4 g gelatin

PREPARATIONS:

 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.