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Desserts
Whipped White Chocolate Ganache with Gelatin
A delicate and airy cream stabilized with gelatin, perfect for piped cupcake swirls and cake layers.
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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 cold water and let it sit until hydrated.
2
Melt the white chocolate gently (using short bursts in the microwave or over a double boiler).
3
Bring 100 g of heavy cream to a near boil, then pour it over the chocolate. Stir until smooth and emulsified.
4
Warm the bloomed gelatin just until dissolved (do not boil!) and thoroughly mix it into the chocolate base.
5
Pour in the remaining 200 g of cold heavy cream and blend with an immersion blender until completely smooth.
6
Cover with plastic wrap pressed directly onto the surface and chill in the refrigerator for at least 6–8 hours.
7
Whip the chilled ganache until fluffy and stable.
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