Whipped Lime Ganache
Ingredients
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- 1
Bring the heavy cream to a boil with the split and scraped vanilla bean and the lime zest; remove the pod.
- 2
Add the gelatin, softened in cold water and squeezed, then pour over the white chocolate in three additions, mixing with a whisk.
- 3
Cover with plastic wrap touching the surface and refrigerate until the next day (at least 12 h).
- 4
Whip with a whisk just before use.
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Per 100g
Allergens
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