Ganache of Saffron and Raspberry Recipe

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The Chef Book

  • Yield: 4 Servings


  • 130 g whipping cream 35%
  • 130 g raspberry purée
  • 0.5 g saffron
  • 600 g Callebaut 823 natural vanilla milk chocolate callets
  • Melted Callebaut 823
  • Natural vanilla milk chocolate for hand dipping
  • Freeze-dried raspberry pieces to decorate
How to Make It
  1. Weigh out all the ingredients separately.
  2. Bring to boil the cream, raspberry purée and saffron fibres.
  3. Take off the heat and leave to infuse for 5 minutes.
  4. Pour the hot cream through a sieve onto the precrystallised milk chocolate callets.
  5. Stir gently with a whisk until all the chocolate is melted, making sure that you don’t incorporate any air into the ganache.
  6. Pour onto a tray and leave until the edges start to set.
  7. To temper the ganache, use a palette knife to lift the set edges in to the middle of the tray. Work the ganache with the palette knife so that it is evenly mixed.

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