White Chocolate Flexi Ganache

Name: White Chocolate Flexi Ganache
Ingredients: 84 g (⅓ cup) inverted sugar; 56 g (¼ cup) water; 1½ silver gelatin sheets (or 3 g powdered); 210 g (7½ ounces) white chocolate, melted; 364 g (1½ cups and 2 Tbsp) heavy cream; Few drops of rose water; 500 g (2 cups) raspberry puree; 5 g (1 Tbsp) agar agar; 84 g (⅓ cup) egg whites; 84 g (⅓ cup and 1½ Tbsp) granulated sugar; 84 g (⅔ cup and 1 Tbsp) confectioner’s sugar; A few drops of raspberry compound; 112 g (¾ cup) almonds; 84 g (⅔ cup) all-purpose flour; 84 g (⅓ cup and 2 tsp) brown sugar; 100 g (⅓ cup and 1½ Tbsp) unsalted butter, softened

Preparation info

Yields
18-24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

White Chocolate Flexi Ganache

336 g (1½ cups) heavy cream
84 g (⅓

Dessert

Method

White Chocolate Flexi Ganache

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium-sized pot, bring cream, inverted sugar, water and agar agar to a boil. Stir in gelatin to dissolve and pour over chocolate. Whisk until smooth. Pour onto a ¼-baking sheet lined with a nonstick mat. Refrigerate until firm.