Kuehne June 2019

White Chocolate Ganache with Raspberry & Prosecco Sorbet

Peter Clifford, head chef & author, Dublin
Serves: 8
Download PDF

Ingredients

  • GANACHE
  • Gelatine 4g (about 1.5 leaves)
  • Cream 300ml
  • Water 50ml
  • Glucose syrup 12g
  • Agar-agar 1.5g
  • White chocolate 250g melted
  • SORBET
  • Water 120ml
  • Caster sugar 80g
  • Raspberry purée 500g
  • Lemon 1 juice
  • Prosecco 500ml

Method

  1. GANACHE
    Soak the gelatine leaves in cold water and line a 4cm-deep kitchen tray with cling film
  2. Place the cream, water and glucose in a pot and bring gently to the boil. Add the agar-agar, whisking constantly, and boil for at least 2 minutes
  3. Squeeze out the gelatine to remove excess water and then whisk into the cream mixture until fully dissolved. Add
    into the melted chocolate, whisking until fully incorporated
  4. Pour mixture into the tray, let it cool for 30 minutes at room temperature and then refrigerate for 4 hours or until set
  5. SORBET
    Bring the water and sugar to a gentle boil for 7 minutes to create a syrup
  6. Once cooled, mix with the raspberry purée and lemon juice, slowly stirring in the Prosecco
  7. Chill and place in an ice cream machine until frozen, or place in the freezer for about 2 hours, whisking it every half hour until frozen
  8. Slice the ganache to portion size, place on a plate and garnish with a quenelle of the sorbet
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine