Ingredients for 6 persons
#1 · White Chocolate Ganache
- 150g of White chocolate
- 350g of Whipping cream
- 1 Gelatine leaf
- 1 Vanilla Pod
#2 · Raspberry compote
- 125g of Raspberry
- 90g of Sugar
#3 · Assembly
- 6 Butter Pancakes
- 6 Mini fluffy crepes
Preparation
Difficulty :
Medium
6 persons
30 minutes
#1 · White Chocolate Ganache
- Chop the white chocolate.
- Bring to a boil 150mL of the whipping cream with the vanilla pod.
- Re-hydrate the gelatin and add it with the hot cream.
- Pour the hot cream on the chocolate, stir slowly and add the rest of the cold cream.
- Place 6 hours in refrigerator.
#2 · Raspberry compote
- Cook over low heat the raspberries and the sugar for about 20 minutes.
- Keep it in a cool place.
#3 · Assembly
- Whip the ganache and fill it in a pipping bag.
- Pipe small peaks of ganache on the pancake’s edge and fill the center with raspberry compote. Overlay with fluffy crepe and repeat the operation.
Cette recette vous plaît ?
Eh bien, emportez-la !
Eh bien, emportez-la !
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