Passionfruit, Ginger Salt

Ginger Ganache

Grate the fresh ginger into the cold cream and stir well. Place in an airtight container and leave refrigerated for 12 hours. The next day bring back to the boil and pass through a fine chinois. Melt the chocolate to 45°C then add the inverted sugar. Gradually add the ginger cream in three stages. Place in a Thermomix on a slow speed and grad