RASPBERRY GANACHE

For about 40 pcs. macarons.

INGREDIENTS

  • 80 g whipping cream
  • 100 g raspberry purée
  • 10 g lemon juice
  • 200 g dark chocolate 57% cocoa
  • 25 g unsalted butter

PREPARATION

Pour the whipping cream, raspberry purée and lemon juice into a saucepan and bring to a boil.
Check that the liquid weighs approximately 180 g.
If necessary, add a bit water.
Pour the liquid 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.