White Chocolate Raspberry Ganache
- 80g whipping cream
- 100g white chocolate
- 2 tablespoons raspberry jam (or 50g chopped raspberries)
- red food colouring (optional)
Break the chocolate into small pieces and place in a bowl. Heat the cream in a saucepan until boiling, then add to the chocolate. Mix until the chocolate is melted and the mixture is smooth. Add the raspberry jam, and a couple of drops of food colouring should you so choose.
3 cups raspberries
1/2 cup sugar
1 tsp Meyer lemon zest
2 Tbsp Meyer lemon juice
2 Tbsp water
2 large egg yolks
2 Tbsp plus 2 tsp cornstarch
1/8 tsp salt
1 Tbsp chilled unsalted butter, diced
For the raspberry curd, combine raspberries, sugar, lemon zest, lemon juice, and water in a saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes. Remove mixture from heat and let stand 5 minutes. Place in a food processor or blender; process until smooth. Strain mixture through a fine-mesh sieve into a bowl and discard solids.
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