Sarah Barber

Lemon Basil

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Preparation info
    • Difficulty

      Easy

Appears in
Patisserie Perfection
Patisserie Perfection

By Sarah Barber

Published 2015

  • About

Ingredients

Lemon Basil Ganache

  • 170 g whipping cream
  • 6 g fresh picked basil
  • 2

Method

Lemon Basil Ganache

Place the cream, basil and lemon zest in the Thermomix, place on Varoma and warm to 90°C for 15 minutes. Pass through a fine chinois. Melt the chocolate to 45°C, add the inverted sugar. Gradually pour in the basil cream, adding in three stages. Emulsify the ganache with the butter, with a hand blender, until smooth and glossy. Pipe into moulds at 28°C.