Praline Slice Edelweiss with Dark Grenada 70%
- Level:
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Edelweiss Ganache
Ingredients: Edelweiss Ganache
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1.3 lbCream (Emmi)
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7.1 ozbutter (Emmi)
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0.2 ozEdelweiss, dried
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1.8 lbCHD-N102GRE-E6
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0.1 ozSorbic 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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