Strawberry Ganache
Strawberry Ganache
Ingredients
For the Strawberry Puree
- 1 pound fresh strawberries, washed, hulled, and roughly diced
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
For the Ganache
- 1 teaspoon gelatin powder
- 2 tablespoons cold water, for blooming gelatin
- 10 ounces white chocolate, in chip or callet form
- 4 tablespoons unsalted butter, cold, cubed
Instructions
- 1
Prepare the strawberries by washing, hulling, and roughly dicing them. Set aside.
⏱️ 5 min
- 2
In a medium saucepan, combine the diced strawberries, granulated sugar, and fresh lemon juice. Place the pan over medium heat and cook, stirring occasionally, for 35 to 40 minutes, or until the strawberries have softened considerably and the mixture has thickened into a syrupy base.
⏱️ 40 min
- 3
Remove the cooked strawberry mixture from the heat. Use an immersion blender to blend the mixture directly in the saucepan until it forms a very smooth puree. Pass the puree through a fine-mesh sieve into a clean, heatproof bowl to remove any seeds or fibrous bits, pressing down on the solids to extract all liquid. Discard the solids.
⏱️ 5 min
- 4
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5 minutes to bloom, becoming soft and translucent.
⏱️ 5 min
- 5
Gently reheat the strained strawberry puree in the saucepan over low heat until it is warm but not boiling. Remove from heat and stir in the bloomed gelatin until completely dissolved. Pour the warm strawberry puree mixture over the white chocolate in the heatproof bowl. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
⏱️ 7 min
- 6
Using an immersion blender, begin blending the strawberry and white chocolate mixture, starting in the center and slowly moving outwards, until a smooth and emulsified ganache forms. Be careful not to incorporate too much air.
⏱️ 3 min
- 7
Add the cold, cubed unsalted butter to the ganache. Continue blending with the immersion blender until the butter is fully incorporated and the ganache is glossy and smooth. This step helps create a stable and pipeable ganache.
⏱️ 2 min
- 8
Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the ganache is firm and set. Once chilled, it can be piped or spread as desired.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Ganache
Ingredients
For the Strawberry Puree
- 1 pound fresh strawberries, washed, hulled, and roughly diced
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
For the Ganache
- 1 teaspoon gelatin powder
- 2 tablespoons cold water, for blooming gelatin
- 10 ounces white chocolate, in chip or callet form
- 4 tablespoons unsalted butter, cold, cubed
Instructions
- 1
Prepare the strawberries by washing, hulling, and roughly dicing them. Set aside.
⏱️ 5 min - 2
In a medium saucepan, combine the diced strawberries, granulated sugar, and fresh lemon juice. Place the pan over medium heat and cook, stirring occasionally, for 35 to 40 minutes, or until the strawberries have softened considerably and the mixture has thickened into a syrupy base.
⏱️ 40 min - 3
Remove the cooked strawberry mixture from the heat. Use an immersion blender to blend the mixture directly in the saucepan until it forms a very smooth puree. Pass the puree through a fine-mesh sieve into a clean, heatproof bowl to remove any seeds or fibrous bits, pressing down on the solids to extract all liquid. Discard the solids.
⏱️ 5 min - 4
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5 minutes to bloom, becoming soft and translucent.
⏱️ 5 min - 5
Gently reheat the strained strawberry puree in the saucepan over low heat until it is warm but not boiling. Remove from heat and stir in the bloomed gelatin until completely dissolved. Pour the warm strawberry puree mixture over the white chocolate in the heatproof bowl. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
⏱️ 7 min - 6
Using an immersion blender, begin blending the strawberry and white chocolate mixture, starting in the center and slowly moving outwards, until a smooth and emulsified ganache forms. Be careful not to incorporate too much air.
⏱️ 3 min - 7
Add the cold, cubed unsalted butter to the ganache. Continue blending with the immersion blender until the butter is fully incorporated and the ganache is glossy and smooth. This step helps create a stable and pipeable ganache.
⏱️ 2 min - 8
Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the ganache is firm and set. Once chilled, it can be piped or spread as desired.
⏱️ 240 min