Tahiti Vanilla

Tahiti Vanilla Ganache

• 160 g whipping cream
• 3 Tahiti vanilla pods, cut and deseeded
• 285

Tahiti Vanilla Ganache

Bring the cream, vanilla seeds and pods to the boil, and whisk well. Melt the chocolate to 45°C, add the inverted sugar. Pass the vanilla cream through a muslin cloth, over the chocolate, adding in three stages. Emulsify the ganache with the butter and the yoghurt powder, with a hand blender, until smooth. Pipe into moulds at 28°C.