Whipped vanilla ganache
Ingredients
- 3.3 g gelatin
- 380 g cream 35% fat
- 1 vanilla pod
- 130 g white chocolate 28%
- 100 g mascarpone
Instructions
- First dissolve the gelatin in cold water. Meanwhile pour the double cream into a saucepan. After that cut the vanilla pod in half, scrap out the seeds and add it to the cream. Now bring this to a boil.
- Once it’s boiling turn off the heat and dissolve the gelatin. Then remove the vanilla pod. Now transfer white chocolate and the mascarpone in a measuring jar. Then pour the hot vanilla cream on the white chocolate and mascarpone and emulsify it with a hand blender. Then let it set in your fridge for at least 6 hours.
- After that transfer the mascarpone ganache into a stand mixer bowl and whisk it till a medium stiff peak starts to form. This is going to take around 3 minutes. Don’t over whisk it otherwise the ganache will separate. Then it’s ready to be used!
- Try to pipe it as soon as possible for the best result. It’s still great later on, but the appearance will change a little bit once it’s set again.
