Tutti Frutti Ganache

TUTTI FRUTTI GANACHE
INGREDIENTS

200g Lindt White Chocolate

150g pouring cream (minimum 35% fat)

20g unsalted butter (room temperature)

4-5 drops of tutti frutti essence

Orange powdered food colouring or Wilton gel paste

MAKE THE GANACHE

1. Place the white chocolate into a heat resistant bowl and microwave until melted.  Microwave for 40 seconds in the first instance then at 20 second intervals until ready.

2. Heat the cream in a small saucepan over the stove until it reaches boiling point. Add the essence and powdered food colouring.

3. Pour the cream/essence into the chocolate and whisk.

Available from Baking Pleasures

4. Add the butter and continue to whisk until combined and the ganache is glossy and smooth.

5. Cover with cling film to prevent a skin from forming and refrigerate until firm but not solid.

6. When ready, place in a piping bag and fill your Tutti Frutti Macaron Shells that appear in my previous post.