Vanilla whipped ganache without gelatin
Ingredients
- 200 g whipping cream (1) at least 33 % fat to heat
- 300 g whipping cream (2) at least 33 % fat keep in the fridge
- 200 g white chocolate (at least 35%)
- half vanilla pod (or 2 tsp of vanilla extract)
Instructions
- Heat up the whipping cream (1) to a boil with vanilla extract or your vanila pod in it and let infuse for at least 15 minutes.
- Melt your white chocolate in a double boiler or in the microwave in a large bowl.
- Pour hot whipping cream (1) onto your white chocolate and whisk.
- Add the cold whipping cream and mix with an immersion blender until it becomes homogeneous. Let it rest in the fridge for 6 hours at least.
- Whip to the desired consistency. Soft peaks for a mousse, stiff peaks for piping.