Lemon Thyme

Lemon Thyme Ganache

• 270 g whipping cream
• 10 g picked lemon thyme
• 250

Lemon Thyme Ganache

Bring the cream to the boil, remove from the heat and add the lemon thyme. Clingfilm the pan and leave to infuse for 20 minutes. Melt the chocolate to 45°C, add the inverted sugar. Bring the cream back to the boil, pass through a fine chinois. Pour over the chocolate and add the liquid in three stages. Emulsify the ganache with the butter with a hand blender until