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Berries ganache

Updated: 2 days ago

No matter if you use raspberries, blueberries, cherries or whatever else. The whole recipe remains the same! 😍


  • 250g Frozen berries - Fresh berries are the best option when they are available.

  • 25g Caster sugar

  • 1 vanilla pod


  1. Put the frozen berries into a pot together with the sugar and the vanilla pod (scrape the seeds and use both them and the pod) and cover with kitchen film so that the pot is properly sealed. This will allow to keep the moist, avoiding the liquid to evaporate.

  2. Cook in water bath at low heat for around 1 hour. Target is to separate the juice from the pulp.

  3. Remove from the heat and filter with a sieve. You can let the juice splitting from pulp in the fridge overnight but it's not strictly needed.

Berries ganache

100g Berries pulp

25g Caster sugar

25g Heavy cream

125g White chocolate - Quantity depends on the usage. 125g are a good option to fill macarons for example, but you can use around 80g if you want a softer texture to fill a cake.

1g Salt

  1. Put all the ingredients into a saucepan on a low heat and stir until the white chocolate has melted.

  2. Remove from the heat and filter with a sieve. This is specifically useful to remove seeds from fruits like raspberries. You might also want to skip this step depending on the texture that you wish to get.

  3. Emulsify with a hand blender.

  4. Let it rest in the fridge in a container covered with kitchen film or directly in a piping bag until it has set.

Berries gel

100g Berries juice - When preparing this gel, do not combine with agar agar all the juice. Keep always some to simplify the blending process.

2g Agar agar

  1. In a small pot warm up the berries juice.

  2. When it starts to simmer gradually add the agar agar and stir for 2 minutes.

  3. Remove from the heat and let it rest in the fridge in a container covered with kitchen film.

  4. Once the juice has set, cut it in small pieces and blend with a hand blender till smooth. Add some extra berries juice for a smoother texture. If you exceed in adding the juice, you can balance with some xanthan gum.

  5. Filter through a sieve to remove eventual lumps.


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