Ganache montee with ruby rb1
level 1
Looking to surprise your customers with a light, aerated and fluffy ruby ganache? You can’t go wrong with this recipe. It’s easy to prepare, takes no time and makes the taste and sparkling colour of ruby stand out.
You can use this ganache montée for topping cupcakes, desserts or pastries.
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Recipe components
Used Callebaut products
ruby ganache montée
| Ingredients | Preparation |
|---|---|
| Warm to 40°C. |
| Melt to 35°C. Add and mix well. |
| Add, mix again and leave to crystallise for 24 hrs. |
Whip before use. Bring into a piping bag. Apply. | |
