Description
This Basil-Lemon White Chocolate Ganache is rich and creamy with a bright, citrusy twist, perfect for drizzling over cakes, cookies, or even pancakes.
Ingredients
Units
Scale
- 1 large lemon
- 5-6 leaves fresh basil
- 110 grams heavy cream
- 45 grams glucose
- 245 grams white chocolate (preferably Cacao Barry white chocolate)
Instructions
- Zest and juice the entire lemon. Set aside 40 grams of lemon juice and the zest.
- Weigh out the heavy cream into a medium saucepan. Add the basil leaves and heat the mixture until it comes to a simmer. Do not let it boil.
- Remove the saucepan from heat and let the basil steep in the cream for about 5 minutes.
- Strain the basil out of the cream and return the cream to the saucepan.
- Add the glucose to the cream and heat gently until the glucose is fully dissolved.
- Place the white chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let it sit for a minute to melt the chocolate.
- Stir the mixture until smooth and velvety. Use an immersion blender for a perfectly smooth ganache.
- Add the lemon juice and zest to the ganache and stir until fully incorporated.
- Use the ganache immediately for drizzling or let it cool and set for other uses like filling or frosting.
Notes
Use an immersion blender to ensure a smooth ganache. The ganache can be used as a filling for chocolates, a drizzle for cakes, or even as a fondue sauce. Leftover ganache can be poured into a tart shell and served with whipped cream and fresh fruit. Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 210
- Sugar: 18
- Sodium: 30
- Fat: 14
- Carbohydrates: 20
- Fiber: 0
- Protein: 2
- Cholesterol: 15