Praline Slice Edelweiss with Dark Grenada 70%
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_carma-481x481/public/externals/b77c53982433f8854718749c914153c2.jpg?itok=kbTvjeFA)
Edelweiss Ganache
ingredients | preparation |
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Bring the cream, fondant and butter to the boil. Add the edelweiss and leave to steep for 5 minutes. Sieve and pour over the couverture. Melt the couverture, add the sorbic acid, and blend. Pour the ganache into a mould. |
Assembly
Cover the cooled ganache with Dark Fahey 52% Couverture. |