Milk Chocolate Raspberry Ganache
Ingredients
Instructions
  1. Combine the heavy cream, glucose and PreGel Five Star Chef Pannacrema Compound Raspberry, bring to a boil and remove from the heat.
  2. Add the butter to the boiled mixture and incorporate.
  3. Add the invert sugar to the above mixture and leave the mixture to cool to 35°C/95°F.
  4. Pour the mixture over the chocolate and mix well.
  5. Pipe into molded shells, leave to harden and close with tempered chocolate.