White chocolate ganache with currants and pistachios
Currants with whipped white chocolate
Ingredients · Servings 4
- 250g white chocolate
- 2 dl heavy cream
- 300 g rips
- 50 g pistachios
- 0.5 pcs lemon
Method · 20 min
- Finely chop the chocolate and place it in a bowl.
- Heat the cream to just below boiling point and pour it over the chocolate. Stir until the mixture is completely smooth and lump-free. If there are still small lumps, you can place the bowl over a bain-marie and stir until the chocolate has melted completely. Make sure to use a heat-resistant bowl.
- Refrigerate the mixture for at least 4 hours, preferably overnight. Then beat the ganache with a hand mixer until fluffy.
- Divide the whipped ganache into four bowls and top with fresh currants, coarsely chopped pistachios and finely grated lemon zest.
- Tip: If you want a slightly more liquid cream, you can whip the ganache before it has completely set in the refrigerator. This will give you a consistency that is more like a thick dessert sauce.
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A simple summer dessert with fluffy white chocolate and whipped cream ganache. Tart currants balance the sweetness, while pistachios add a little crunch and lemon zest adds freshness. The ganache can be made the day before and whipped just before serving.
