Hibiscus

Hibiscus Ganache

• 180 g whipping cream
• 12 g dried hibiscus
• 285

Hibiscus Ganache

Bring the cream to the boil, remove from the heat and add the hibiscus. Clingfilm and leave to infuse for 30 minutes. Bring back to the boil and pass through a fine chinois. Melt the chocolate to 45°C then add the inverted sugar. Add the cream to the chocolate in 3 stages, mixing each time until glossy and smooth. Place in a Thermomix and, on a low speed, add the soft