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Valrhona Dulcey Whipped Ganache
with Strawberry Pudding and Champagne Strawberry Sorbet
Preparation info
- Yields
24
Servings - Difficulty
Easy
Appears in
Published 2013
Ingredients
Valrhona Dulcey Whipped Ganache
Method
Valrhona Dulcey Whipped Ganache
Bring 250 g heavy cream, sugar and glucose to a boil in a small pot. Pour over chocolate and whisk until smooth. Add 375 g chilled cream and process with a hand blender until smooth. Refrigerate overnight to set. Transfer to a pastry bag with a #1 round pastry tip for assembly.
Strawberry Champagne Sorbet
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