This ganache is suitable for coating, decorating cakes, biscuit and pastry fillings. It's not the easiest coating cream to work with, but it tastes magical. Currant sourness perfectly complements the sweetness of white chocolate.
I covered a poppy-lingonberry cake with this currant ganache, the recipe is here: • Маковый торт с брусник...
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Currant ganache on white chocolate:
350 g white chocolate
105 ml heave cream
55 g butter
60 ml currant syrup
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21 мар 2021
