Pumpkin Ganache
From Momofuku Milk Bar by Christina Tosi.
Ingredients
- 150g white choc
- 25g butter
- 50g or 2 tbsp glucose/18g or 1 tbsp corn syrup
- 55g cold heavy cream
- 75g Libby's pumpkin puree
- 1 tsp kosher salt
- 1/2 tsp ground cinnamon
Instructions
- Combine white choc and butter in microwave-safe fish and gently melt in microwave in 15s bursts, stirring b/w blasts. The result shld be barely warm to the touch and totally homogeneous.
- Transfer choc mixture to a container than can accommodate an immersion blender. Warm the glucose in microwave for 15s, then immediately add to choc mixture and buzz with hand blender. After a min, stream in heavy cream, with hand blender running. Blend until mixture comes tgt into smth silky, shiny and smooth.
- Blend in pumpkin puree, salt and cinnamon. Put in fridge to firm up before using at least 4 hours or ideally overnight. Keep for 1 week stored in airtight container in fridge. Serve cold.
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