Whipped Pistachio Ganache
Ingredients
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- 1
Melt the white chocolates with the butter and the pistachio paste in a bain-marie to about 50 °C.
- 2
Stir in the well-chilled cream and blend.
- 3
Set the ganache aside in the fridge, covered with plastic wrap pressed directly onto the surface in a small tub.
- 4
Thoroughly chill the bowl of the small mixer in the blast chiller before whipping the ganache.
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Per 100g
Allergens
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