A pleasant combination of creamy ganache and fresh blackcurrants, perfect for filling crunchy rolled wafer cannoli.
Creamy Ganache With Ginger and Fresh Blackcurrants
- Blackcurrant purée (without seeds) 300 g
- UHT Cream 38% 50 g
- Sugar 95 g
- Invert sugar 145 g
- Pasteurized butter 175 g
- Venezuela dark chocolate 70% 330 g
- Candied ginger
Sift the blackcurrants to remove the seeds and skin. Combine the blackcurrant purée and sugar and heat to 65°C, add the ginger and let sit for 30 minutes at a constant temperature. Mix to distribute the ginger. Incorporate the chocolate flakes, emulsify. At 45°C, incorporate the butter.
Pour into the cannoli and crystallise for at least 24 hours at a temperature of up to 20°C. Decorate with candied ginger cubes from Bussy’s Purpurry range and close the two ends with toasted cocoa sprinkles or dark chocolate caramels.