Black & White Snowy Alps
Recipe
Products
White Nuit Blanche Ganache
| ingredients | preparation |
|---|---|
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Heat cream, sorbitol, inverted sugar and glucose to 40°C. Pour over melted couverture (35°C). Add soft butter and homogenise well using a hand mixer. Leave to cool to 28°C. |
Preparation of the mould
| ingredients | preparation |
|---|---|
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Pre-crystallise couvertures to 31°C and pipe peaks with white couverture. Leave to crystallise then cast peak moulds with black couverture. Pipe in ganache and leave to crystallise. Then close with remaining couverture. Leave to crystallise before unmoulding the tablet. |
