Raspberry & Rose Ganache

RASPBERRY & ROSE GANACHE
INGREDIENTS

200g Lindt White Chocolate (placed in a stainless steel bowl)

120g pouring cream (minimum 35% fat)

25g unsalted butter (room temperature)

1/2 cup of frozen raspberries

Few drops of rose essence

A couple of drops of red food colouring

MAKE THE GANACHE

1.  Gently heat the cream and frozen raspberries in a small saucepan until it reaches  boiling point and remove from the stove.  Add the rose essence.

2.  Pour 1/3 of the cream and raspberry mixture over the white chocolate.  Using a whisk blend the chocolate and cream by hand, using circular motions starting from the centre of the bowl.

 3. After, most of the chocolate has been combined add the remaining cream and then the butter.

4. Continue to use the hand whisk to emulsify the ingredients then finish off by using a Bamix or hand held mixer.  When using the mixer, tilt the bowl and use short pulses as we don't want to add to much air.  The purpose of blending the ganache with the hand held mixer is to make it thicker with a silken melt in the mouth texture.

5. Cover the surface with cling film and refrigerate until ready for use -  should be firm but not solid.

If you find it difficult to obtain rose essence from your local gourmet deli, you can order it from Baking Pleasures.