Preparation info

  • Difficulty

    Easy

Appears in

Egg yolks contain lecithin, a natural emulsifier. In the past, egg yolks were added to fruit ganaches to bind the water content. However, as eating uncooked egg products raises health concerns, this type of ganache will not be featured in this text. Currently, invert sugar and apple pectin are used to replace the egg yolks in many fruit ganaches to help control water activity levels.

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