Coconut ganache

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

180 g coarsely chopped white chocolate
50 g milk
200 g cream
2 g gelatine
80 g coconut pulp

Recipe preparation

(1) Soak the gelatine in cold water. Bring the milk and cream to the boil and dissolve the gelatine in it. Pour over the chopped white chocolate and wait briefly until the chocolate has dissolved. Add the coconut pulp and mix. Pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed pacotize® 3 times with overpressure.