SEA BUCKTHORN GANACHE

For about 40 pcs. macarons.

INGREDIENTS

  • 65 g whipping cream
  • 65 g sea buckthorn juice
  • 250 g white chocolate
  • 20 g unsalted butter

PREPARATION

Pour the whipping cream and sea buckthorn juice into a saucepan and bring to a boil.
Pour the whipping cream and the sea buckthorn juice into the chocolate and stir gently with a rubber spatula.
Add the butter when the ganache is between 40°C and 45°C.
Stir in the ganache until the butter is melted.
Cover the ganache with a piece of plastic film and put it in the refrigerator.