Cold Cherry Almond recipe
18 Mar 2019
Ingredients
- Cream 35% - 170 g
- Almond milk - 30 g
- Puratos Classic Cherry - 15 g
- Milk - 1000 g
- Ganache - 600 g
- PatisFrance Starfruit Cherry - 120 g
- Belcolade Origins Lait Vietnam 45 Cacao-Trace - 265 g
- Puratos Classic Cherry - 15 g
Working method
- Heat up the cream, Starfruit Cherry, almond milk and Classic Cherry together to 85°C.
- Pour onto the chocolate and mix to obtain a smooth ganache. Pipe the ganache in silicone moulds and freeze until frozen.
- Mix 600 g frozen ganache with 1000 g milk and serve.
Serving tip
- Serve into a cold glass with some ice cubes and decorate with sweet whipped cream, freeze dried red fruit powder and a cocktail cherry.
