Tart White Chocolate Lemon Ganache
6 Tbsp heavy cream
1 tsp lemon zest
6 oz. white chocolate, coarsely chopped
1/2 to 3/4 tsp citric acid
Pinch of salt
Heat cream and lemon zest in a small saucepan, and bring to a boil. Slowly pour the cream into a heatproof bowl containing the chopped white chocolate and let sit for 3 to 5 minutes. Stir gently until all of the chocolate is melted and you've obtained a smooth ganache. Sprinkle the citric acid and salt over the ganache and stir in thoroughly. Let cool to a cool room temperature until thickened before filling macarons. (It's fine to speed up the cooling by popping the ganache in the fridge but make sure it doesn't get too hard to pipe/spoon on
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