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.
