skip to Main Content

Macarons with Natalija: Raspberry ganache

Serving 20

120 gr raspberry puree
120 gr heavy cream
227 gr white chocolate
1 tbsp. glucose
4 gr jelly



  • Melt the chocolate in oven (2-5 min 50 °C).
  • Put the jelly in the water.
  • Mix together the lime puree and heavy cream. Heat it.
  • Add the prepared jelly.
  • Blend everything and put into the fridge.

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top