White chocolate with violet caramel ganache

White chocolate with violet caramel ganache
White chocolate ganache with
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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
  1. 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.
  2. With this preparation fill small cups up to ¾ of its capacity and set aside in the freezer.
  3. 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.
  4. Finally sprinkle with processed candy and decorate with some violet petals.
  5. Violet candy
  6. 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.
  7. In a saucepan, preferably of copper, place the sugar to simmer with the violet liquid, until salt crystals are dissolved..
  8. 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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