Griottines Ganache

INGREDIENTS FOR THE MACERATED GRIOTTINES (PASTE)
1/2 cup Dried Griottines
Kirsch (enough to cover the Griottines plus a bit more as the liquor will be absorbed)
1/2 tsp lemon zest
1/2 tsp orange zest
cinnamon quill (1/2 - 1 inch in size)
1 tbsp caster sugar
pinch mixed spice
1 clove


INGREDIENTS FOR THE GANACHE
200g Lindt White Chocolate
150g pouring cream (minimum 35% fat)
1 tbsp Griottine Paste (add more if you want super sour macarons)
20g unsalted butter (at room temperature)
red food colouring


MACERATE THE GRIOTTINES
Place the dried griottines into a small bowl.  Cover with kirsch and add the remaining ingredients. 

Cover with cling film and macerate in the fridge for 24 hours or until ready to use.  The longer you macerate the griottines the better the flavour. 
Remove the cinnamon quill and clove.  Blend in a food processor to form a paste.

Reserve 1 tbsp for the ganache and freeze the remainder.  I put my remaining paste into a freezer bag but made sure I sealed it well - the alcohol doesn't freeze and remains liquid. 


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 griottines paste and food colouring.
3. Pour the cream/griottine paste into the chocolate and whisk.
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 Griottine macarons. that appear in my next post.