Praline Slice Edelweiss with Dark Grenada 70%
- Level:
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Edelweiss Ganache
Ingredients: Edelweiss Ganache
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600 gCream (Emmi)
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200 gbutter (Emmi)
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7 gEdelweiss, dried
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800 gCHD-N102GRE-E6
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3 gSorbic acid
Preparation: Edelweiss Ganache
Bring the cream, fondant and butter to the boil. Add the edelweiss and leave to steep for 5 minutes. Sieve and pour over the couverture. Melt the couverture, add the sorbic acid, and blend. Pour the ganache into a mould.
Assembly
Cover the cooled ganache with Dark Fahey 52% Couverture.
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