Ruby Ganache

Recipe

Ruby Ganache

Ingredients Preparation
  • 125g
    Sahne
  • 15g
    Rote Bete-Saft
  • 15g
    Glukose
  • 42g
    Butter
  • 250g
    Ruby Azalina 40%

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.

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