Beverley Dunkley

Ganache of Saffron and Raspberry

banner
Preparation info
  • Serves

    4

    • Difficulty

      Complex

Appears in
The Chef Book
The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

  • 130 g whipping cream 35%
  • 130 g raspberry purée
  • 0.5

Method

  1. Weigh out all the ingredients separately.
  2. Bring to boil the cream, raspberry purée and saffron fibres.
  3. Take off the heat and leave to infuse for 5 minutes.
  4. Pour the hot cream through a sieve onto the precrystallised milk chocolate callets.
  5. Stir gently with a whisk until all the chocolate is melted, making sure that yo