- Preparation time: 30 min
- Cooking time: 20 min
- Difficulty: Medium
- Type of dish: Breakfast
Ingredients for 4 jars of 120 g:
- 4 vanilla pods
- 70 g of liquid cream with 35% fat
- 20 g of invert sugar
- 70 g of unsweetened condensed milk
- 200 g of white chocolate
- 30 g of clarified butter
- 10 g of liquid vanilla
Preparation of the recipe
Preparation of the vanilla cream
In a saucepan, bring the cream to a boil. Add vanilla pods split and scraped and let infuse for 10 minutes. Pass the mixture through a stainer, then incorporate the invert sugar and the condensed milk. Heat up again.
Preparation of the chocolate
Partially melt the white chocolate with the clarified butter in the microwave. Slowly pour the above boiling mixture over, whisking until a shiny mixture is obtained, a sign of the beginning of an emulsion.
Finishing touches and potting :
Add the liquid vanilla, then mix with a dipping blender to complete the emulsion. As soon as the ganache reaches 35 ° C pour it into four sealed glass jars of 120 g each, close them and set aside at 17 ° C.
By Christophe Adam
Photo : Guillaume Czerw