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Desserts
Pistachio Ganache
A delicate white chocolate and pistachio paste ganache, perfect for filling or decorating desserts.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Bloom the gelatin in water.
2
Melt the chocolate in the microwave in 15-second bursts.
3
Bring Heavy Cream (1) to a simmer, but do not let it boil.
4
Add the bloomed gelatin to the hot cream and stir until completely dissolved.
5
Pour the hot cream and gelatin mixture over the chocolate and stir until smooth.
6
Finally, add Heavy Cream (2) and the pistachio paste, mixing until completely smooth (or emulsify with an immersion blender).
7
Cover the ganache with plastic wrap pressed directly onto the surface and refrigerate for at least 12 hours.
8
Before using, stir gently with a spatula until smooth and use as needed.
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