White Chocolate-Rosewater Ganache and Raspberry Sorbet

Name: White Chocolate-Rosewater Ganache and Raspberry Sorbet
Ingredients: 436 g heavy cream / double cream (250 g should be chilled); 436 g heavy cream / double cream (250 g should be chilled); 1 vanilla bean; 20 g invert sugar; 20 g glucose; 20 g rosewater; 7 g Versawhip; 3 g xanthan gum; 160 g pistachio paste; 250 g egg whites; 160 g egg yolks; 40 g all-purpose flour / plain flour; 40 g all-purpose flour / plain flour; 84 g tapioca maltodextrin; 112 g white chocolate, melted; 2 g agar agar; 20 g glucose syrup; 3 g sorbet stabilizer; 75 g granulated sugar (US); Juice of 1 lemon; 168 g water; 490 g raspberry purée; Fresh raspberries and edible flowers; Fresh raspberries and edible flowers

Preparation info

Yields
15

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

White Chocolate-Rosewater Whipped Ganache

436 g heavy cream / double cream (250 g should be chilled)
1

Dessert
Vegetarian

Method

White Chocolate-Rosewater Whipped Ganache

Split and open vanilla pod, and then scrape out the seeds.
In a medium size pot, bring 186 g cream, vanilla bean and scraped seeds, invert sugar and glucose to a boil.
Create an emulsion, adding melted white chocolate.
Add remaining 250 g of cold cream and rosewa