Ruby Ganache
Receta
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_carma-481x481/public/externals/079fed0c77494b08d5c1a1247616d817.jpg?itok=NtaCBwf9)
Ruby Ganache
ingredientes | preparación |
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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. |
ingredientes | preparación |
---|---|
|
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. |