Hi EveryoneThis is my very first post, I love being here and learning so much. My question is for raspberry ganache made from fresh fruit. The ganache will be for cake filling, working with dark…Continue
"Clay, thanks for your input, yes the ganache is for cake filling. I want to try different things. I would like very much to use Brad's recipe which would mean leaving out the dairy, I don't mind doing that. Your advice on pasteurizing the…"
I just want to make sure that I understand that you're looking for this ganache to be the filling between layers of the cake.
And - how cool is cool?
The observation about glucose is interesting ... but did you know that honey is also…"
"Hey Brad, that is so generous of you, I will definitely make this up and get back to you. So this is ok for filling a cake which needs to be decorated over a period of say three days without refrigeration? Thank you soo…"
1kg milk chocolate broken into small pieces
500ml of raspberry puree'
125g granulated sugar
190g unsalted butter (optional)
Bring the raspberries and sugar to a boil on your stove, and simmer for 5-10 minutes.
"Sweeteners like glucose do several things for ganaches. They increase shelf life, improve texture and stabilize it (i.e prevent separation). They increase shelf life of a ganache by binding with water which lowers water activity levels…"
"I don't know much about freeze dried fruits. I've never used them after they have been rehydrated. I have used them in their freeze dried form and they are very flavor intensive. Raspberry might be too tart this way…"
"Thanks Andrea for your reply and confirming what I was thinking. Making jelly sounds good but I was hoping to do something a little different with the ganache, can the jelly not be added to the ganache without worrying about molding? I keep…"
"I would worry about mold with a fresh raspberry puree esp. since it will be sitting for several days. Fresh fruit purees are not boiled when they are made. You puree up the fruit, run it thru a sieve to remove seeds and then add about…"
Hi EveryoneThis is my very first post, I love being here and learning so much. My question is for raspberry ganache made from fresh fruit. The ganache will be for cake filling, working with dark chocolate 60% 2:1 choc to heavy cream. Do the raspberries have to be boiled up in sugars and reduced before adding? I'm wary of molding since the cake will be worked on for approx three days for celebration icing and decoration. It can not be refrigerated although it will be in a cool environment. I'd…See More