LEMONGRASS AND COCONUT MILK GANACHE

For about 40 pcs. macarons.

INGREDIENTS

  • 100 g coconut milk 18% fat
  • 250 g white chocolate
  • 2 lemongrass stalks, finely chopped
  • 20 g lemon juice
  • 20 g fresh ginger

PREPARATION

Pour coconut milk, freshly grated ginger and lemon juice into a saucepan and bring to a boil.
When the coconut milk has boiled, remove the saucepan from the stove and add the chopped lemon grass.
Let the lemongrass infuse for about 10 minutes.
Reheat the coconut milk to about 80°C.
Sift the coconut milk with a fine sieve, and check that it weighs approximately 125 g.
If necessary, add a bit water.
Pour the coconut milk into the chocolate and stir gently with a rubber spatula.
Stir in the ganache until the chocolate is melted.
Cover the ganache with a piece of plastic film and put it in the refrigerator.