Lemon ganache

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

220g coarsely chopped white chocolate
20g cocoa butter
130g cream
20g butter
50g coarsely chopped lemon zest
50g lemon juice

Recipe preparation

(1) Heat the cream, butter and cocoa butter together. Pour over the chopped white chocolate and wait briefly until the chocolate has dissolved. Add the remaining ingredients 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® 4 to 5 times with overpressure.