Ruby Ganache
Recipe
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Ruby Ganache
ingredients | preparation |
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Heat the cream, beetroot juice, glucose and butter to 40°C. Pour the mixture over the melted couverture (35°C). Blend with a hand-held blender. |
ingredients | preparation |
---|---|
|
Heat the cream, beetroot juice, glucose and butter to 40°C. Pour the mixture over the melted couverture (35°C). Blend with a hand-held blender. |