GANACHE RECIPE 🍰

Fresh light and flavourful cake fillings are always a win, especially during the summer months.

If you’re looking for a lighter filling in your cakes why not try my Raspberry White Chocolate Whipped Ganache recipe. It’s super easy to make.

RECIPE
200g white chocolate (I used Valrhona Ivoire)
120g raspberry puree
70g whipping cream (35% fat content)

Note:
You can make your own raspberry puree by blending frozen or fresh raspberry. Pass through a mesh sieve to remove the pips for a smoother ganache. I used raspberry puree which comes ready, you can buy this online. If you would like more information about ready made purees comment below.

METHOD
Warm the raspberry puree and whipping cream to about 85°C / 185°F (or until just steaming if you don’t have a thermometer.

Pour the warmed mixture over the chocolate and allow to sit for about 1 minute. Mix with an immersion blender for about 2 minutes until fully combined and mixed properly.

Pour into a container and cover with cling film (Saran wrap) to the touch and chill overnight.

The next day whip the ganache until it’s firm and spread it over your cake layers.

The cream has been cooked so you can keep this out at room temperature for a few hours.

If you would like the recipe to the cake in this video comment ‘SPONGE’ and I’ll send you my recipe. It keeps for 5 days and it’s delicious.

If you make this recipe please tag me in your photos or videos! 🩷

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