Impress your Valentine or your customers with a simple, indulgent Raspberry Balsamic Ganache developed by Dallas chef Jeff Glick using just four ingredients. This versatile ganache can be used to fill truffles, glaze a cake or simply pour over ice cream.
Glick is one of many chefs around the country using The Perfect Purée to bring outstanding flavor and consistency to all kinds of sweets.
•4 oz. The Perfect Purée Red Raspberry, thawed
•1 oz. Balsamic vinegar
•16 oz. dark chocolate courveture, chopped
•12 oz. heavy cream
1.In a stainless steel pot bring heavy cream, raspberry puree, and Balsamic vinegar to a boil.
2.Place bowl with chopped courveture over the pot to facilitate melting of chocolate.
3.Allow cream to boil for a full minute and then pour over courveture.
4.Allow to sit for about 30 seconds and then whisk until all the chocolate has melted.
5.Place bowl in cooler and stir every fifteen minutes until it begins to set.
6.Place in ice bath to bring to a temperature below 41 °F for later use.