Fruit Ganache
Fruit Ganache
Yield: 1 cup
Ingredients:
- 200 gram white chocolate, good quality, finely chopped
- 60 grams pureed berries or soft fruit
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
Instructions:
- Puree and strain berries (to remove seeds). Combine chopped chocolate, puree and lemon juice in a heat proof bowl and melt together over a double boiler. Stir to heat evenly. When chocolate has completely melted, stir in butter until smooth and combined. Let cool to room temperature and chill in the refrigerator for 2-3 hours until ganache is a pipable consistency.
