Lime & lemongrass ganache

Ingredients

Ganache

white chocolate: 100 grams (3.5 ounces)
cream 33%: 120 grams (4.2 ounces)
leaf gelatin: 2 leaves
lime or lemongrass leaves: 8 leaves
lime zest: zest of 1 lime

Equipment

Blender
A high-quality blender helps to mix the cream, zest, and lemongrass to a fine consistency. **Tip:** Pulse to avoid over-blending.
Fine Strainer
Essential for removing zest and lemongrass leaves from the boiled mixture, ensuring a smooth ganache. **Tip:** Use a silicone spatula to press the mixture through the strainer.
Saucepan
A heavy-bottomed saucepan is best to prevent burning. **Tip:** Stir continuously when heating.
Mixing Bowl
Get a heatproof bowl for combining hot cream and chocolate. **Tip:** Metal bowls are great for retaining heat.
Plastic Wrap
Covering the ganache snugly ensures no skin forms on top. **Tip:** Press the wrap directly onto the ganache surface.

Instructions

Step 1

**Step 1:** Soak the gelatin sheets in cold water and leave them for 10 minutes to bloom. Ensure that the water is cold to properly activate the gelatin.

Step 2

**Step 2:** Combine the whipping cream, finely grated lime zest, and lemongrass leaves together. Pulse the mixture with a blender until well-combined. Blending ensures that the flavors are well incorporated.

Step 3

**Step 3:** Bring the cream and spice mixture to a boil, then strain it without leaving it to infuse. Straining immediately helps to remove any solid bits and smoothens the texture.

Step 4

**Step 4:** Add the bloomed gelatin to the hot strained cream mixture. Stir until completely dissolved. Make sure the gelatin is fully dissolved to avoid lumps in the ganache.

Step 5

**Step 5:** Pour the hot cream mixture over the white chocolate to create an emulsion. Stir until smooth and well-combined. Stir slowly to avoid incorporating too much air.

Step 6

**Step 6:** Cover the ganache closely with plastic wrap and refrigerate for at least 3 hours. Ensure the plastic wrap touches the surface to prevent a skin from forming.

Servings

Imagine a lush green park, a gingham blanket spread out under an old oak tree, and a basket teeming with delightful treats. These ganache-infused pastries are absolute *show-stoppers* in any setting! 🌳 **Serve them in tart shells** for an elegant afternoon tea. The bright zing of lime and delicate hint of lemongrass will leave everyone guessing the secret ingredient. 🍵 **Pair the ganache with fresh berries** or fruit slices for a summer picnic. The sweetness of white chocolate blends beautifully with the natural tartness of the fruits, creating a medley of flavors. 🍓🍇 And why not **drizzle it over a stack of warm pancakes or waffles**? The creamy ganache oozing over the sides will make for an irresistible breakfast-in-bed treat. 🛌🥞 **Pro tip:** Add a sprig of mint for a refreshing finish and a pop of color. 🌿

Variations

Looking for gluten-free or vegan options? We’ve got you covered! 🌱 To make a **gluten-free ganache**, simply ensure all your ingredients, especially the chocolate, are certified gluten-free. For an amazing **vegan ganache**, replace the cream with coconut cream and use vegan white chocolate. Swap gelatin with agar-agar for the same silky texture. Easy and delicious! 🍫🥥 **Pro tip:** Add a touch of vanilla extract to enhance the flavor without compromising the vegan profile. 🌸

Faq

Why did my ganache split?
Splitting usually occurs if the cream is too hot when poured over the chocolate. Make sure to heat gently and stir continuously.
Can I use milk chocolate instead of white chocolate?
Yes, but note that it will alter the flavor profile. White chocolate complements the lime and lemongrass zest best.
Why is my ganache not setting?
This could be due to inadequate chilling time or incorrect gelatin usage. Ensure proper blooming of gelatin and chill for at least 3 hours.
How can I store leftover ganache?
Store it in an airtight container in the refrigerator for up to a week. Reheat gently over a double boiler before use.
Can I freeze the ganache?
Yes, you can freeze it! Cover tightly to avoid freezer burn and defrost slowly in the refrigerator.
How do I adjust the sweetness of the ganache?
Consider using a higher cocoa content white chocolate or adding a tiny pinch of salt to balance the sweetness.