Whipped Pistachio Ganache
Ingredients
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- 1
Melt the white chocolate with the butter and the pistachio paste in a bain-marie, without going above 45°C.
- 2
Stir in the well-chilled cream and blend.
- 3
Cover with plastic wrap touching the surface and let mature in the cold overnight (at least 12 h).
- 4
Chill the mixer bowl in the blast chiller, then whip the ganache with the whisk to a soft texture.
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Per 100g
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