"Ginny Meets Berry"
165 g Raspberry puree
15 g Ginger powder
750 g White chocolate Callebaut W2NV
375 g Whipped cream without sugar
50 g Candied ginger (chopped fine)
10 g White molasses
Working method :
Warm whipped cream, ginger powder, ginger, white molasses and raspberry puree to +/-85 degrees Celsius.
Add the chocolate and stir smooth.
Add colouring agents for the beautiful colour.
Cool down to become a filling canache.
Warm the forms and add decoration.
Mould shapes with white chocolate.
Fill the shapes with canache and close it after the cool down process.
Gerwin van Boekel Netherlands
'Ginny Meets Berry' - Netherlands
A. Candied ginger B. Ginger/raspberry canache
