Valrhona Dulcey Whipped Ganache with Strawberry Pudding and Champagne Strawberry Sorbet

Name: Valrhona Dulcey Whipped Ganache with Strawberry Pudding and Champagne Strawberry Sorbet
Ingredients: 28 g (1 Tbsp) inverted sugar; 28 g (1½ Tbsp) glucose syrup; 224 g (8 ounces) Dulcey chocolate, melted; 375 g (1½ cups and 2 Tbsp) heavy cream; 252 g (9 ounces) atomized glucose; 6 g (2 tsp) sorbet stabilizer; 600 g (2¾ cups) champagne; 3 g (1 tsp) agar agar; 340 g (1½ cups) strawberry puree; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 224 g (8 ounces) strawberries, sliced into rounds; Juice of 1 lemon; 252 g (1 cup and 2 Tbsp) granulated sugar; 100 g (⅓ cup and 2 Tbsp) water; 56 g (2 ounces) Textura fizzy; Zest of 1 lime; 14 g (2 tsp) powdered dried strawberries; 14 g (2 tsp) powdered dried raspberries

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Valrhona Dulcey Whipped Ganache

252 g (1 cup and 2 Tbsp) heavy cream

Dessert
Gluten-free
Vegetarian

Method

Valrhona Dulcey Whipped Ganache

Bring 252 g cream, sugar and glucose to a boil in a small pot. Pour over chocolate and whisk until smooth. Add 375 g chilled cream and process with a hand-held blender until smooth. Refrigerate overnight to set. Transfer to a pastry bag with a #1 round pastry tip for assembly.