Mascarpone, apricots jam Colomba
Elements:
· 90g cream
· 30g milk
· 20g honey
· 105g white chocolate, finely chopped
· 2g gelatin sheet (soaked and strained)
· 210g cream (chilly)
· ½ vanilla pod, seeds scraped
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Technique:
1. Put together Gelatin: Soak the gelatin sheet in chilly water till softened, then pressure and put aside.
2. Warmth Liquid: In a small pot, mix 90g cream, milk, honey, and vanilla seeds. Carry to a delicate boil.
3. Chocolate: Place the chopped white chocolate in a tall container.
4. Incorporate Gelatin: Take away the new cream combination from warmth, add the strained gelatin, and stir till dissolved.
5. Emulsify: Pour the new combination over the white chocolate and mix with a hand blender till clean.
6. Add Remaining Cream: Pour within the chilly 210g cream and mix once more till absolutely integrated.
7. Chill: Switch the ganache to a big container, cowl with plastic wrap (touching the floor), and refrigerate in a single day.
8. Whip & Serve: The subsequent day, whip the ganache to a clean, pipeable consistency. Pipe onto a slice of Colomba, serve with apricot jam, and garnish with a vanilla pod for adornment.
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