Foodly Experts
Ganache is a topping widely used by many bakers. Today you will learn how to make a passion fruit ganache, as Brazil in most places is hot.
This coating manages to stay stabilized for a long time at higher temperatures, which makes it quite popular here.
Contrary to what many people think, the passion fruit ganache is not very sweet, nor is it very acidic, it is a sweet in the right measure. Pleases most palates.
Unlike some toppings that are in the corner of the plate, pleasing some and displeasing others, the frosting pleases most people, as it is made with the purest chocolate. She never goes out of style and is always among the darlings of the bakers’ menu.
Passion Fruit Ganache Recipe
Ingredients:
100 grams of white chocolate (usually nestle or sicao use)
50 grams of heavy cream (with 20% fat)
15 grams of passion fruit juice (pulp or concentrate)
Method of preparation:
First, let’s chop the chocolate into smaller pieces, if you’re using chocolate drops, you can skip this step. Then blend the passion fruit pulp in a blender with the seeds.
Soon after, melt the chocolate in the microwave.
Heat the cream and passion fruit separately in another bowl.
Then, mix the mixture that you put on the fire in the melted chocolate, mix well.
Then cover with plastic film and leave at room temperature until you get the necessary consistency, it takes about 2 hours.
Finally, if you are not going to use the passion fruit ganache, you can keep it in the fridge, it has a shelf life of 7 days in the fridge.
You can create various cake decorations with passion fruit ganache, from a drip cake, to spatulated cakes or create textures.
Can be used with chocolate or icing, can be used in fillings and icing (with spatula). You can double this recipe, if you want to make a larger amount, just follow the proportions.
So, it allows for various decorations: from the most traditional and with lots of chocolate to the most contemporary.
