If you're looking for a smooth, silky cream with an irresistible fruity touch, this Raspberry and White Chocolate Ganache is perfect for you.
The combination of the acidity of the raspberry with the sweetness of white chocolate makes it the ideal filling or topping for cakes, cupcakes, or any special dessert. And the best part: we prepare it easily with our Thermomix. Let's get started!
Ingredients:
250 g of white chocolate (minimum 33% cocoa)
70 g of homemade raspberry puree
200 ml of heavy cream (hot)
200 ml of heavy cream (cold)
1/2 vanilla pod
Red food coloring (optional)
Preparation:
Prepare the raspberry puree:
Put 100 g of raspberries in the Thermomix bowl and blend for 10 seconds / speed 5.
Strain the puree to remove the seeds and set aside.
Chop the chocolate:
Place the chocolate pieces in the bowl and blend for 10 seconds / speed 7.
Set aside in a large bowl.
Heat the cream:
Pour the hot cream and the vanilla pod into the bowl and program for 3 minutes / 90°C / speed 1.
Remove the vanilla pod.
Mix the chocolate and raspberry:
Add the hot cream to the bowl with the chocolate and let it sit for 2 minutes.
Then, stir until the chocolate is completely melted.
Incorporate the raspberry puree and mix well.
Add the cold cream:
Pour in the cold cream and mix with a spatula.
Then, place everything in the bowl and blend for 20 seconds / speed 3.
Chill the ganache:
Pour into a container, cover with plastic wrap, and refrigerate for at least 3 hours.
Whip the ganache:
When cold, place in the bowl and blend for 1 minute / speed 3.5 until creamy.
Frequently Asked Questions:
Can I use frozen raspberries? Yes! Just thaw and drain them before blending.
Can I substitute white chocolate with dark chocolate? Of course, but the ganache will be more intense and less sweet. Adjust the raspberry puree to your taste.
How long does it keep? In the fridge, it lasts up to 5 days in an airtight container. Before using, lightly whip it to restore its texture.
