Ganache with litchi, rose e cloudberry
400 g of white chocolate
180 g whipping cream
40 g puree of litchi
140g puree of cloudberry
Rose extract
Leave overnight in the cream in cold infusion rose extract, purre of litchi and purre of cloudberry.
The second day boil the mixture.
Allow the mixture to cool for 5 minutes.
Put over the chocolate and mix with a blender.
After mixing let stand in the refrigerator our ganache for an hour before using it.