Chocolate Ganache with Pistachio White Chocolate Namelaka & Berries

Name: Chocolate Ganache with Pistachio White Chocolate Namelaka & Berries
Ingredients: 35 g (1½ Tbsp) inverted sugar; Pinch of salt; 125 g (4.4 ounces) dark chocolate, chopped; 196 g (¾ cup and 1½ Tbsp) whole milk; 10 g (½ Tbsp) glucose syrup; 3 silver gelatin sheets (or 6 g powdered gelatin, as directed on package); 3 silver gelatin sheets (or 6 g powdered gelatin, as directed on package); 364 g (13 ounces) Valrhona white chocolate, melted; 84 g (⅓ cup) pistachio paste; 392 g (1½ cups and 1½ Tbsp) heavy cream; 500 g (2 cups) cherry puree; 5 g (1 Tbsp) agar agar; 112 g (½ cup and 1 Tbsp) granulated sugar; 280 g (1⅓ cup and 1 Tbsp) isomalt; A few drops of citrus compound; A few drops of yellow food coloring

Preparation info

Yields
18-24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Chocolate Ganache

300 g (1¼ cups) heavy cream
35 g (1½

Dessert

Method

Chocolate Ganache

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Line a ¼-baking sheet with a nonstick baking mat and set aside. Bring heavy cream, inverted sugar, glucose syrup, salt and agar agar in a medium-sized pot. Stir in gelatin to dissolve and pour over chocolate. Whisk until smooth; pour onto prepared baking shee