Lemon ganache

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

220 g coarsely chopped white chocolate
20 g cocoa butter
130 g cream
20 g butter
50 g coarsely chopped lemon zest
50 g 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 times with overpressure.