Ganache montee with ruby rb1
Looking to surprise your customers with a light, aerated and fluffy ruby ganache? You can’t go wrong with this recipe. It’s easy to prepare, takes no time and makes the taste and sparkling colour of ruby stand out. You can use this ganache montée for topping cupcakes, desserts or pastries.
- Level:
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Easy
- Makes:
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1200 g
ruby ganache montée
Ingredients: ruby ganache montée
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29 glime puree
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146 graspberry puree
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15 gglucose DE 40
Preparation: ruby ganache montée
Warm to 40°C.
Ingredients: ruby ganache montée
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35 ggelatine mass
Preparation: ruby ganache montée
Melt to 35°C. Add and mix well.
Ingredients: ruby ganache montée
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772 g35% cream
Preparation: ruby ganache montée
Add, mix again and leave to crystallise for 24 hrs.
Whip before use. Bring into a piping bag. Apply.
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