Whipped White Chocolate and Mascarpone Ganache

Ingredients

• 250 g Mascarpone (250 g box, at room temperature)
• 200 ml Liquid cream (heavy cream) (35 % fat)
• 200 g White chocolate (Good quality, without cocoa nibs)
• 1 Vanilla bean (Split in half, seeds scraped out)

Instructions

1. Prepare the ingredients

   Measure the white chocolate, liquid cream and mascarpone. Split the vanilla bean in half and scrape out the seeds.

   Time: PT5M

2. Infuse the vanilla in the cream

   Pour the liquid cream into a saucepan, add the seeds and the vanilla bean. Heat over medium heat until the cream begins to simmer, then remove from the heat.

   Time: PT5M

   Temperature: 85°C

3. Melt the white chocolate

   Place the white chocolate in the heat‑proof bowl and set it over a bain‑marie. Stir gently until completely melted, without letting the water boil.

   Time: PT5M

   Temperature: 45°C

4. Emulsify chocolate and cream

   Pour the hot cream into the melted chocolate in three batches, mixing well between each addition until a smooth, glossy paste is obtained.

   Time: PT3M

5. Cool the mixture

   Cover the bowl and let rest at room temperature, then place in the refrigerator for at least 4 hours until the mixture is thoroughly cold.

   Time: PT4H

6. Loosen the mascarpone

   Remove the mascarpone from the refrigerator, place it in the whisk bowl and beat lightly to soften.

   Time: PT2M

7. Whip the ganache

   Incorporate the mascarpone into the cooled mixture and whisk at medium speed until a firm whipped‑cream consistency is achieved. Scrape the sides regularly.

   Time: PT5M

8. Pipe and refrigerate

   Transfer the ganache into a piping bag. Refrigerate again for 15 minutes before use to stabilize the texture.

   Time: PT5M

Nutrition Facts

Calories

335

Protein

1.1 g

Carbohydrates

25 g

Fat

27.5 g

Fiber

0 g