Passionfruit White Chocolate Whipped Ganache
A creamy, pipeable white chocolate whipped ganache flavoured with passionfruit.
Equipment
- Small Food Processor
- Small sieve
- Small saucepan
- Whisk
- Hand blender
- Airtight container
- Large mixing bowl
Ingredients
- 150 grams double cream
- 100 grams white chocolate
- 40 grams honey
- 200 grams double cream
- 60 grams passionfruit puree about 5 passionfruits
Instructions
Passionfruit Puree
- To make the passionfruit puree, slice open the fresh passionfruit. Scoop out the flesh into a small food processor. Blitz up for a few seconds to break up the pulp a little. Pour through a sieve and set aside.
Passionfruit Ganache
- In a small saucepan, add the first cream, white chocolate and honey. Heat on low until the chocolate has fully melted.
- Remove from the heat and add in the passionfruit puree along with the second amount of cream. Whisk in well and then hand blend until fully incorporated and some bubbles appear.
- Pour into an airtight container and chill for at least 2 hours before whipping.
- Once fully chilled, pour into a large mixing bowl. Whisk for 2-3 minutes until thick and pipeable.
- Place in the fridge again to fully firm up for another 1-2 hours before piping.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.