The Randy Watson ganache

The Randy Watson ganache

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
150g cream
50g unsalted butter
60g liquid glucose
60g grapeseed oil
10g sugar
10g skim milk powder
15g dextrose
90g frozen raspberries
225g white chocolate, chopped
Pop's gelato

Method

  1. Put the cream, butter, glucose and grapeseed oil in a heavy-based saucepan over a medium heat.
  2. Put the sugar, skim milk powder and dextrose in a bowl and dry mix. When the cream mixture gets to about 40°C, whisk in the powders. Add the raspberries and bring the entire mix to 85°C, stirring occasionally. The raspberries will soften and break down.
  3. Transfer the mixture to a stainless steel bowl and place in an ice bath. As soon as the mixture gets down to 70°C, add the chopped white chocolate and stir until completely melted. Don’t worry if you have bits of raspberries that are not completely mashed as they will add texture. Transfer the mixture to a small shallow tray, cover tightly with foil and put in the fridge. The mixture will keep for 1 week.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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