Servings: 1.5 cups
Equipment
Ingredients
- 1 cup heavy cream ~240 g
- 3.5 oz white chocolate ~100 g
- 1.5 oz pistachio paste ~42g
- 1 teaspoon powdered gelatin
- 1 tablespoon water
Instructions
- Bloom Gelatin: Stir gelatin into water in a small bowl and let sit for 5-10 minutes.1 teaspoon powdered gelatin, 1 tablespoon water
- Chop Chocolate: Chop white chocolate and place it in a large heatproof bowl.3.5 oz white chocolate
- Simmer Cream: Heat half the heavy cream in a saucepan until it begins to simmer (look for small bubbles around the edges), then remove from heat.1 cup heavy cream
- Dissolve Gelatin: Add gelatin to the hot cream and whisk until fully dissolved.
- Combine: Pour the gelatin-cream mixture over the chocolate, let sit for a minute, then whisk until smooth.
- Add Pistachio Paste: Add the pistachio paste into the bowl and stir to combine.1.5 oz pistachio paste
- Blend: Use an immersion blender to mix thoroughly for 1-2 minutes, ensuring no lumps remain and everything is incorporated.
- Add Cream: Incorporate the remaining cream to cool the mixture, then blend for another minute.
- Refrigerate: Cover the ganache with plastic wrap in direct contact and refrigerate for at least 6 hours, or overnight.
- Whip: Whip the chilled ganache with a mixer until light and fluffy, about 3-5 minutes. The whisks should leave clearly visible trails. Stop immediately if you notice any graininess.
- Pipe: Pipe the ganache immediately after whipping.
Notes
- You can increase the pistachio paste amount up to 2 oz (~56g) for more intense pistachio flavor.
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