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Curious about different ganache flavors - Page 2

post #16 of 39
1/18/11 at 7:30am
thank you! it sounds so good to me!
Diane
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Diane
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post #17 of 39
1/18/11 at 7:55am
This is my recipe for White Chocolate Strawberry ganache.......

White Chocolate Strawberry ganache
Ingredients
1 12 oz. Package white chocolate chips
8 oz. heavy whipping cream, scalded
1 Tbs. of softened butter
1/2 package Strawberry or Raspberry jello ( I would think any flavor of your choosing would do )
Instructions
1. Pour white chips into medium sized bowl. ( I use metal because it seems to hasten the cooling process.

1.2. Heat 8 oz. of heavy whipping cream to the boiling point.
2.3.Pour cream and sprinkle about 1/2 package of jello ( your choice) over chips. Let stand for a couple of minutes, then stir until chips are melted.
3.4. Place bowl into refrigerator until cooled and thickened ( can be placed in freezer if you are in a hurry.
4.5. Whip with mixer until thick and fluffy enough to spread between cake layers..
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post #18 of 39
1/18/11 at 8:00am
Thanks, Evoir for sharing your strawberry ganache tips!

And thanks to everyone else as well for offering up suggestions. I've only made ganache a handful of times in the last few months, but I'm definitely going to be experimenting now that I have all these wonderful ideas!
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post #19 of 39
1/18/11 at 9:22am
These all sound so good! I wish I had some flavor/idea to share but I don't. Maybe there are more flavor ideas out there? So open to trying new things.
Thanks to the OP and all who posted!!
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post #20 of 39
1/18/11 at 12:54pm
Thread Starter 
Thanks for all the information! I love anything mint and sounds great! The Andes mints would definitely be worth a try!
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post #21 of 39
1/18/11 at 1:59pm
I've used Andes mint as a ganache, just like plain chocolate. It was awesome. icon_smile.gif
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post #22 of 39
1/18/11 at 2:36pm
Andes mint ganache sounds delicious. But beware of alternatives: Years ago, I made a delicious chocolate-mint fudge. Turns out green mint chips + brown chocolate chips + yellowish butter and sweetened condensed milk = an awful greenish-brown color. It looked like an unhealthy bowel movement...but it tasted great!
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post #23 of 39
1/18/11 at 3:23pm
EWWWEEE........ icon_eek.gif
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post #24 of 39
1/18/11 at 3:32pm
These sound amazing! Have you used fruit other than strawberries? Like raspberries? Any ideas for a lemon ganache? Are you refrigerating the cakes because of the fruit?
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post #25 of 39
1/18/11 at 3:53pm
What a great thread!! I didn't see, but has anyone made a butterscotch ganache with the butterscotch chips? I'm wondering how it turned out and was the ratio 2:1 or 3:1?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #26 of 39
1/18/11 at 4:00pm
I do raspberry all the time! With butterscotch it would probably be a 3 to 1 ratio, similar to white chocolate or milk chocolate, but that is just a guess.
http://www.facebook.com/pages/The-Cake-Junky/163703477021476
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http://www.facebook.com/pages/The-Cake-Junky/163703477021476
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post #27 of 39
1/18/11 at 4:26pm
Worth a try. Thanks for sharing.
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post #28 of 39
1/18/11 at 4:33pm
Quote:
Originally Posted by Karen421

I do raspberry all the time! With butterscotch it would probably be a 3 to 1 ratio, similar to white chocolate or milk chocolate, but that is just a guess.



Would you share how you do the raspberry??
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post #29 of 39
1/18/11 at 5:12pm
Oh gosh - Raspberry is my favorite so I have tried raspberries several ways. I sometimes just add raspberry liqueur, or if I really want the extra raspberry, I will add fresh or frozen raspberry either directly into the ganache after it is smooth or fold in after I whip it. Or I have placed a layer raspberries (or strawberries) in between ganache or used seedless raspberry jam and layered that with ganache. (I really like ganache!) icon_biggrin.gif

The picture below (if it shows up) is ganache with strawberries, but it's the same with raspberries.

Image
http://www.facebook.com/pages/The-Cake-Junky/163703477021476
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http://www.facebook.com/pages/The-Cake-Junky/163703477021476
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post #30 of 39
1/18/11 at 5:21pm
Yes, I do the same with other berries. You just need to be careful of blending it in and maintaining the correct density you need for whatever you are making.

Other ideas that work really well are adding fruit preserves, or adding dehydrated berries (crushed or in pieces). Citrus flavours are done by adding fine zest and extracts to white chocolate ganache.

I have also made pouring ganache in several flavours for clients who don't like fondant or buttercream.

HTH
Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au
www.facebook.com/sweetperfectioncakes (come visit sometime!)
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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au
www.facebook.com/sweetperfectioncakes (come visit sometime!)
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