Whipped Ganache Recipe with Gelatin. If You Want a Version W

• całkowity czas: 8 hours 50 minutes

Składniki

The recipe 👇

White chocolate: 200g

Whipping cream to be heated: 100ml

Cold whipping cream: 200ml

Vanilla bean pod/paste: 1 pod/ 1tbsp of paste

Vanilla extract: 1 tbsp or less if you’d like

Gelatin (bloom 200, powdered or in sheet): 2g

Invert sugar or honey: 10g

The process 👇

Wskazówki

Begin by bringing the 100ml of whipping cream to a simmer with the vanilla bean paste and extract. Remove from the heat and let it infuse for minimum 30 mins.

Melt the chocolate using a bain-marie or the microwave.

Bloom your gelatin sheet in a very cold water for 5 min. If using powdered gelatin; add 2g of powder to 12g of cold water and let bloom in the fridge for 10min.

Add the bloomed gelatin and invert sugar in the vanilla-infused cream and reheat until it almost boils while stirring until the gelatin is fully dissolved.

Emulsify a third of the hot cream into the melted chocolate, then repeat with the remaining two-thirds.

After thorough stirring, add the 200ml of cold cream, stir and blend with an immersion blender so the gelatin can evenly be dispersed throughout the ganache.

Cover the ganache and let it set in the fridge for minimum 8 hours, this is mandatory since we’re using gelatin!

Before whipping, place the whisk attachment and bowl in the freezer for 5 minutes.

Take out the chilled ganache, then whip it with an electric or stand mixer starting at low to medium speed and increasing to high speed to make the ganache rise into a whipped ganache.

The full downloadable 7-pages PDF recipe with all troubleshooting info is also available. Just comment “recipe” to receive in your DMs! (All links work! If they don’t, it’s due to your own IG settings. You can try to open the link with your external browser instead)