Lemon Ganache

December 29, 2016 Christina Pastries 0

Ingredients

  1. 16ml Lemon zest
  2. 172ml Lemon juice
  3. 172g Egg yolks
  4. 107g Sugar
  5. 32g Butter #1, softened
  6. 590g White chocolate, melted
  7. 161g Butter #2, softened

 

Method

  1. Cook lemon zest, juice, sugar and egg yolks in a bowl over a pot till 88 deg C.
  2. Remove from heat and stir in butter #1.
  3. Melt white chocolate in a bowl over a pot of boiling water.
  4. Add butter #2.
  5. Add butter #2 mixture to #1 mixture when it is 25 deg C.
  6. Keep in fridge till use.