This sweet creamy ganache is perfect in a classic layer cake instead of a buttercream or in french macarons. * Next time I'll try with only 1 gelatin sheet, so I get a softer ganache. but otherwise it was perfect. This is the kind of ganache that can be eaten with a spoon, it's that good.
This recipe is adapted from Dominique Ansel's recipe.
- 2 gelatin sheets or 2 teaspoons gelatin powder *
- water for blooming, 2 tablespoons if using gelatin powder
- 120 g white chocolate (use a good one, like Valrhona)
- 200 ml heavy whipping cream
- 1 lime, the zest of
- 25 g sugar
- 50 ml freshly squeezed lime juice
Soak the gelatin in water, or if using gelatin powder sprinkle over 2 tablespoons water. Let to bloom for 10-15 minutes.
Chop the chocolate finely and place in a bowl, set aside.
Rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic.
Heat the cream with the aromatic sugar, in a saucepan, to a soft boil. Remove from heat.
Melt the bloomed gelatin in the hot cream, while whisking. Pour about one-third of the hot cream over the chocolate, and left to sit for 30 seconds. Then whisk until incorporated and melted. Add the rest of the cream and whisk until smooth.
Let the ganache cool to room temperature, then whisk in the lime juice.
Cover the ganache with plastic wrap pressed directly against the ganache. This will prevent the ganache forming pudding skin. Let the ganache set over night or for at least 3 hours in the refrigerator.
Whip the ganache on high speed until medium-stiff peaks. Put ganache into a piping bag with a round tip. Push the ganache towards the tip. Place the piping bag in the refrigerator until ready to use. (Will only keep in refrigerator for up to 2 days).
Use ganache in Valentines Pavlovas or french macarons.