At the moment, I spend most of my time in the kitchen practicing for my cookery classes. Since I’ll be doing a Macarons class in May, I got a head-start practicing these because they can be quite finicky and I also need to make sure I can do those in less than 2 hours! I have already given you the recipe for chocolate, lemon and salted butter caramel ganache, here is one using fruits: raspberry and rose ganache. It’s absolutely delicious with a slight hint of rose going through it, which marries very well with the raspberry.
50g white chocolate (chopped into small pieces)
30g single cream
70g raspberry puréed and sieved
1 or 2 drops of rosewater
Single cream (weight depending on the ganache weight)
- Boil the cream, then add 1/3 at a time onto the white chocolate while mixing vigorously with a wooden spoon, a bit like making mayonnaise. The mixture must be shiny and smooth.
- Add the rosewater (careful, less is more with rosewater!) and raspberry coulis, mix well but try not to add air into the mixture.
- Leave to cool in the fridge for a few hours.
- Weigh the ganache and add half its weight in single cream. Whip together until it thickens and forms soft peaks.
- Fill the macarons and leave to rest in the fridge for at least 24 hours before eating (I know, the torture of it!).