White Chocolate Ackee Ganache
An interesting spin on white chocolate ganache, this is a semi soft ganache and isn't suitable for frosting. It is sweet from the white chocolate with a mild nutty finish from the ackee in the end
Ingredients
- 200 g White Chocolate
- 25 g Unsalted Butter cut into smaller pieces
- 75 g Heavy cream
- 150 g Parboiled/canned ackee
Instructions
- Place white chocolate and butter in a bowl (a metal bowl is best).
- Heat heavy cream just to a boil (I heated mine in the microwave for about a minute
- Pour heavy cream over white chocolate and butter in bowl and let side for a few minutes.
- In the meantime, pass the ackee through a fine sieve (if your blender is small enough you may be able to puree it that way but for me I found the sieve to be easier for the amount)
- Whisk the white chocolate mixture till smooth then whisk in the pureed ackee till well combined.
- Cover bowl with plastic and chill overnight or till firm.
- Once firm and you’re ready to use the ganache; using either a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, whip the ganache for a couple minutes till fluffy.