Sarah Barber

Raspberry Rose

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Preparation info
    • Difficulty

      Easy

Appears in
Patisserie Perfection
Patisserie Perfection

By Sarah Barber

Published 2015

  • About

Ingredients

Raspberry Rose Ganache

  • 250 g raspberry purée
  • 285 g Opayls 33% white chocolate
  • 1 <

Method

Raspberry Rose Ganache

Reduce the purée to 170g, melt the chocolate to 45°C then add the inverted sugar. Add the purée in three stages. Once mixed place in the Thermomix. Gradually add the butter on a low speed. Once emulsified, add the raspberry colour and the citric acid. Place the ganache into a bowl. When at 29°C, fold through the rose crispies. Pipe into moulds at 28°C.