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Wayne Gisslen

Passion Fruit Ganache

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

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Ingredients

Standard quantity

Ingredients U.S. Metric %

Method

Procedure

  1. Combine the cream, juice, and butter in a saucepan and bring to a boil.
  2. Whip the egg yolks with the sugar until light.
  3. Gradually beat the hot liquid into the egg mixture.
  4. Return this mixture to the heat and bring it quickly to a boil, then remove from heat.
  5. Strain the liquid over the chopped chocolate in a bowl.

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