Matcha & Passion fruit ganache

Ingredients

Ganache

160 grams (5.6 ounces) white chocolate 33%

50 grams (1.8 ounces) passion fruit puree

6 grams (0.2 ounces) matcha tea

5 grams (0.2 ounces) glucose syrup

12 grams (0.4 ounces) cream 33%

Instructions

Step 1

1. In a small saucepan, combine the cream, passion fruit puree, and glucose syrup. Bring the mixture to a boil over medium heat. Stir occasionally to prevent burning.

Step 2

2. Pour the hot mixture over the white chocolate in a heat-proof bowl. Let it sit for a minute to begin melting.

Step 3

3. Use a blender to mash the mixture until it is smooth and well combined.

Step 4

4. Add the matcha tea to the mixture and blend again until fully incorporated. Ensure the matcha is of high quality for the best flavor.

Step 5

5. Cover the ganache with plastic wrap, making sure the wrap is in direct contact with the ganache to prevent a skin from forming. Refrigerate for 12 hours. If you're in a hurry, you can refrigerate for at least 6 hours before using. Allow the ganache to warm slightly before filling macarons, then refrigerate them again to let the flavors meld and stabilize.

Servings

Wondering how to serve this luscious ganache? Here are some delightful ideas to get your creative juices flowing: Firstly, try filling macarons with the ganache—you'll be amazed at the burst of tropical fruit and earthy matcha in every bite. The creamy texture of the ganache pairs perfectly with the crisp shell of a macaron, making it a match made in pastry heaven! For a more casual treat, use the ganache as a dip for fresh fruits like strawberries, bananas, and even apple slices! The contrasting flavors and textures create an irresistible snack or dessert option that's both refreshing and indulgent. Hosting a fancy dinner party? Drizzle the ganache over a slice of cheesecake or a flourless chocolate cake. It's a sophisticated touch that's bound to impress your guests and elevate your dessert game to new heights. Lastly, for the coffee lovers, serve a small pot of this delightful ganache with espresso shots on the side. Dip biscotti into the ganache or mix a spoonful into the coffee for an added burst of flavor.

Equipment

Heavy Saucepan

A heavy-bottomed saucepan ensures even heat distribution, preventing the cream from scorching. Opt for stainless steel for best results.

Hand Blender

A hand blender is essential for creating a smooth ganache. Make sure to blend thoroughly for a silky texture.

Heatproof Bowl

Using a heatproof bowl to combine the hot cream mixture and white chocolate helps to melt the chocolate evenly without any risk of breaking or shattering.

Foil

Foil is crucial for covering the ganache, ensuring that it stays protected from any external elements and maintains its moisture.

Variations

Whether you're gluten-sensitive or embracing a vegan lifestyle, this ganache can be easily adapted to meet your needs: For a gluten-free version, simply ensure that all your ingredients, including the white chocolate and matcha tea, are certified gluten-free. To create a vegan-friendly ganache, replace the cream with coconut cream and choose a high-quality dairy-free white chocolate. Passion fruit puree and glucose syrup are naturally vegan, so no adjustments needed there. The result will still be a luscious and creamy ganache that's free from animal products.

Faq

How do I know when the cream mixture is at a boil?
Keep an eye on your saucepan; when you start to see bubbles forming around the edges and it begins to rise, you're there! Be sure to remove it quickly to prevent overflowing.
Can I use regular white chocolate instead of a specific percentage?
While you can use regular white chocolate, the specific 33% ensures the perfect balance of sweetness and creaminess. Adjusting the percentage might affect the consistency and taste.
Can I mix the ganache by hand instead of using a blender?
Mashing by hand can work in a pinch, but using a blender ensures a smoother texture and more consistent blend of flavors.
Is it okay to use another type of syrup instead of glucose syrup?
Using glucose syrup helps to keep the ganache creamy and smooth. Substituting it with another syrup might lead to a different texture but if needed, corn syrup is a possible alternative.
How long can I store the ganache, and how should I keep it?
The ganache can be stored in the refrigerator for up to two weeks. Make sure to keep it covered with foil to maintain moisture and prevent absorbing other flavors from the fridge.
Can I freeze the ganache for later use?
Yes, you can freeze the ganache for up to three months. Thaw it in the refrigerator overnight before using and give it a good stir to bring back the smooth texture.