Ganache with litchi, rose e cloudberry ! a very delicate taste for your special macarons!

                                                       Ganache with litchi, rose e cloudberry 

400 g of white chocolate

180 g whipping cream

40 g puree of litchi

140g puree of cloudberry

Rose extract

Leave overnight in the cream in cold infusion rose extract, purre of litchi and purre of cloudberry.

The second day boil the mixture.

Allow the mixture to cool for 5 minutes.

Put over the chocolate and mix with a blender.

After mixing let stand in the refrigerator our ganache for an hour before using it.