Food and Travel (Singapore) - - Oc­to­ber Spe­cial -

CHOCO­LATE GANACHE 150g milk or dark choco­late, very finely

chopped 10g but­ter, cut into small pieces 75g whip­ping cream


STRAWBERRY SMBC 250g Swiss meringue but­ter­cream (re­fer

to p58) 40-50g strawberry purée ½ tsp strawberry paste


Place choco­late and but­ter in a heat­proof bowl. Heat cream in a saucepan over low heat un­til it starts to bub­ble. Pour hot cream over choco­late and but­ter. Use a spat­ula to stir mix­ture in a sin­gle di­rec­tion un­til smooth. If lumps of choco­late re­main, place bowl over a sim­mer­ing pot of wa­ter and con­tinue stir­ring un­til choco­late is com­pletely melted. Make sure wa­ter does not touch base of bowl. Let ganache rest at room tem­per­a­ture for 1 hr or un­til firm be­fore us­ing.

Place but­ter­cream in a bowl and grad­u­ally mix in strawberry purée. Do not add more purée than sug­gested amount as cream will be­come too soft.

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