Ganache of white chocolate and yuzu

Name: Ganache of white chocolate and yuzu
Ingredients: 300 g White chocolate callets; 40 g Glucose syrup; 30 g mycryo cocoa butter; 115 g yuzu purée; 30 g sorbitol liquid (Sosa)

Delicious cream to garnish your dessert, for example.

Ingredients

300gWhite chocolate callets

40gGlucose syrup

30gmycryo cocoa butter

115gyuzu purée

30gsorbitol liquid (Sosa)

Preparation

Melt 300 grams of white chocolate with 30 grams of mycryo cocoa butter au bain-marie.
Heat 115 grams of yuzu purée to 40°C and add 40 grams of glucose and 30 grams of sorbitol, letting it dissolve.
Mix the chocolate mixture with the fruit mixture and let cool for further processing.
The resulting mixture is freezer-safe.