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A Barry Callebaut Brand
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  2. Ruby Cabosse Praline - Rosé Champagne

Ganache montata

Vuoi sorprendere i tuoi clienti con una ganache ruby leggera e dalla consistenza soffice e vaporosa? Con questa ricetta non si può sbagliare: È facile da preparare, si realizza in pochissimo tempo ed è in grado di esaltare al massimo il gusto e il colore di ruby.

Ricetta

Created by
  • Ryan Stevenson - Baker, Paddock Bakery
  1. GANACHE MONTATA

GANACHE MONTATA

ingredienti preparazione
  • 29g
    purea di lime
  • 146g
    purea di lamponi
  • 15g
    glucosio DE 40

Scaldare a 40°C.

  • 204g
    CHR-R35RB1
  • 35g
    massa gelatinosa

Sciogliere a 35°C. Unire e mischiare bene.

  • 772g
    Crema al 35%.

Aggiungere, mescolare nuovamente e lasciare cristallizzare per 24h.

Montare prima dell’utilizzato, versare in una tasca da pasticciere e utilizzare.

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