Sarah Barber

Fresh Mint

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Preparation info
    • Difficulty

      Easy

Appears in
Patisserie Perfection
Patisserie Perfection

By Sarah Barber

Published 2015

  • About

Ingredients

Fresh Mint Ganache

  • 270 g whipping cream
  • 5 g fresh picked mint
  • 250

Method

Fresh Mint Ganache

Place the cream and fresh mint in the Thermomix, place on Varoma and warm to 90°C for 15 minutes. Melt the chocolate to 45°C, add the inverted sugar to the chocolate. Pass the cream mix through a fine chinois and pour over the chocolate in three stages. Emulsify the ganache with the butter with a hand blender until smooth and glossy. Pipe into moulds at 29°C.

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