Blackcurrant Violet

Name: Blackcurrant Violet
Ingredients: 10 g liquid sorbitol inverted sugar; 10 g violet crispies; 2 g citric acid; 3 g blitzed violets; 285 g Opayls 33% White chocolate; 50 g unsalted butter; 160 g blackcurrant purée; 20 g whole milk

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Blackcurrant Violet Ganache

160 g blackcurrant purée
20 g whole milk
285

Chocolate
Vegetarian

Method

Blackcurrant Violet Ganache

Bring the purée, milk and blitzed violets to the boil. Melt the chocolate to 45°C, add the inverted sugar pour the purée mix in three stages over the chocolate. With a hand blender add the butter and citric acid and emulsify to a smooth ganache. Once at 28°C fold in the violet crispies with a spatula and place in piping bags. Pipe into moulds.