White chocolate with violet caramel ganache
White chocolate ganache with
2017-04-03 15:36:26
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Ingredients
- 250 GR White Chocolate
- 250 CC milk cream
- Chocolate Cabernet Sauvignon sauce
- Candy
- 50 GR violets
- 50 DC water
- 200 GR. White sugar
Instructions
- Place the cream in a small saucepan and heat to boiling point, Remove and add the white chocolate cut into small pieces and stir until it melts completely.
- With this preparation fill small cups up to ¾ of its capacity and set aside in the freezer.
- Remove from the freezer half an hour before serving, make a hole in the middle with the help of a spoon of potatoes noisette and complete with cabernet sauvignon to chocolate sauce.
- Finally sprinkle with processed candy and decorate with some violet petals.
- Violet candy
- In a small saucepan, place the previously washed violet petals with 50 cc of water, bring to a boil for one minute, process, filter and reserve liquid.
- In a saucepan, preferably of copper, place the sugar to simmer with the violet liquid, until salt crystals are dissolved..
- Pour onto marble or stainless steel countertop previously greased and let cool. Then lifted with a spatula and process until it becomes a powder.
Recipes easy to https://recetasdecocinafaciles.NET /
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