Fruit Ganache

May 31, 2012

This beautiful little cake was a pleasure to make for one of my very sweet brides.

We have all heard of Chocolate Ganache and there are a number of ways of making Chocolate Ganache which I intend to share with you in upcoming postings on this blog.  However, I discovered that fruit ganache can be made as well and for people who have objections to the use of gelatin in their fruit mousse, the fruit ganache becomes the best alternative method for making wonderful mousse.  I make fruit ganache with lemon curd or orange curd, cooked raspberry puree, blackberry puree or strawberry puree.  The concept translates well to different fruit and I invite you to experiment and find a formula that works for you.

For Lemon Ganache that can become a Mousse

You will need:

10 – 12 ounces of  good quality white chocolate (E. Guittard or Felchlin or Callebaut are excellent white chocolates)

5 egg yolks

1/2 cup granulated sugar

1/2 cup lemon juice (about 3 good sized lemons)

Peel from the lemons

2 Tablespoons unsalted butter

2 cups heavy cream

Whip the cream and reserve in the refrigerator.

You can boil the lemons whole in a saucepan of water for a minute if you wish to remove residue on the skin of the lemon before you cut large strips of the peel.

Juice the lemons so that there is 1/2 cup lemon juice.

Place the 5 yolks into the saucepan with the 1/2 cup of granulated sugar.  Whisk and add the lemon juice and lemon peel.

Turn the heat onto medium and while whisking constantly, bring to just the boil.  Add the 2 Tablespoons of unsalted butter to the mixture and whisk it into the lemon curd well.

Pour the lemon curd into a fine mesh strainer over the white chocolate.  The hot lemon curd will melt the white chocolate.  Cool to about 87 degrees F and then fold in 2 cups whipped cream for a lovely mousse.


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