Blueberry, Lime & Fleur de Sel Ganache

A rich bittersweet dark chocolate ganache with undertones of blueberry, hints of lime and the pop and pow of Fleur de Sel.


INGREDIENTS:
150g blueberries
20g lime juice
6g palm sugar
200g quality couverture (53-56%) bittersweet chocolate
20g unsalted butter (at room temperature)
4g Fleur de Sel (French sea salt)

MAKE THE BLUEBERRY PUREE
1.  Pour the blueberries, lime juice and palm sugar into a small saucepan.  Simmer on medium heat until you have a thick blueberry sauce.

2.  Remove from heat and strain pressing the blueberries into the strainer to extract as much juice as possible.  Set aside.

MAKE THE GANACHE
1.  Melt the chocolate in the microwave in a heat proof bowl.  In the first instance heat for 40 seconds then at 20 second intervals until melted.

2.  Slowly whisk the blueberry puree into the melted chocolate then add the butter.  Whisk until combined.
3.  Place cling film over the ganache to prevent a skin from forming and when nearly cool add the Fleur de Sel.  Gently mix the salt through the ganache.
4.  Place in the fridge until firm but not set.
5.  When ready pipe your macaron shells.