Blaubeer Ganache
Serves 1
Directions
- 1Place the white chocolate in a tall container.
- 2Place the white chocolate in a tall container.
- 3Place the white chocolate in a tall container.
- 4Melt it in the microwave.
- 5Melt it in the microwave.
- 6Melt it in the microwave.
- 7Heat the vegan blueberries, but do not boil.
- 8Heat the vegan blueberries, but do not boil.
- 9Heat the vegan blueberries, but do not boil.
- 10Pour the blueberries over the melted chocolate.
- 11Pour the blueberries over the melted chocolate.
- 12Pour the blueberries over the melted chocolate.
- 13Puree with an immersion blender.
- 14Puree with an immersion blender.
- 15Puree with an immersion blender.
- 16Add cream if the mixture has become too dark.
- 17Add cream if the mixture has become too dark.
- 18Add cream if the mixture has become too dark.
- 19Strain through a sieve.
- 20Strain through a sieve.
- 21Strain through a sieve.
- 22Let cool briefly and place cling film directly on the surface.
- 23Let cool briefly and place cling film directly on the surface.
- 24Let cool briefly and place cling film directly on the surface.
Ingredients
- 200 g Weiße Schokolade
- 200 g Weiße Schokolade
- 200 g Weiße Schokolade
- 100 g Sahne
- 100 g Sahne
- 100 g Sahne
- 100 g Blaubeeren
- 100 g Blaubeeren
- 100 g Blaubeeren
Equipment
hohes GefäßMikrowelleTopfPürierstabSiebFrischhaltefolie
Tips
- Don't boil the blueberries or cream.
- Don't melt chocolate in the pot as the bottom of the pot is much hotter than the contents.
- The ganache should be smooth and silky, especially for glazing or decorating, so no air bubbles should be created.
- Keep the immersion blender in the mixture at all times to avoid mixing in air.
- The finer the sieve, the smoother the ganache.
- Cool for 1 hour at room temperature and cover, then refrigerate overnight.
- After that it can be stored in the refrigerator.
- Then it is ready to be dressed.