MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Easily assembled ganache
Description
If there's one cream I use very often, it's ganache montée. Light, creamy and versatile, it goes wonderfully well with sponge cakes, entremets, cupcakes or even as a simple fruity topping. Here's my simplified version, with no gelatine and just three ingredients. The only secret? Use very rich full cream (36 % fat or more). Otherwise, you can always cheat a little with a spoonful of mascarpone.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Bring the 40 g cream to the boil, then remove from the heat.
2. Pour over the finely chopped dark chocolate, leave to stand for 1 to 2 minutes, then mix gently until you have a smooth ganache.
3. Leave to cool.
4. Whip the 300 g of very cold cream until stiff.
5. Gently fold the cooled ganache into the whipped cream using a spatula.
The ganache is ready to use: pipe it onto cupcakes, spread it on sponge cake or use it in a generous layer on an autumn dessert, as here with my courgette-hazelnut-cinnamon cupcakes with a heart of redcurrant jam.
THERMOMIX® METHOD.
