White Chocolate Ganache with Amber Menabrea Granita and Chocolate Crumble
- 610 ml Amber Menabrea
- 100 g sugar
- 1 Gelatine leaf
Soak the gelatine in iced cold water. In the meantime, pour 150ml and the sugar into a pan. Heat until the sugar has completely dissolved. Take off the heat. Squeeze any excess water from the gelatine before adding it to the pan together with the rest of the beer. Stir it gently until it has cooled down and place it in the freezer. Stir the liquid once every hour. It will take at least 5 hours to obtain granita. If the result is too icy and hard, you can scrape it with a fork.
- 400 g white chocolate
- 180 g double cream
- 120g Amber Menabrea
Melt the white chocolate over bain marie. Once it has melted add the double cream and stir until smooth, then add little by little the beer. Be careful not to stir it too much so you keep the sparkling taste. Let the mixture set for a few hours in the fridge covered with cling film (2 hours). Place the ganache in a bowl and whip it using a whisk until it reaches a thick consistency. Do not over whisk it as otherwise it will split.
- 100 g ground almond flour
- 100 g butter, softened at room temperature
- 100 g dark brown sugar
- 100 g flour
- 30 g cocoa powder
Heat the oven at 180 degrees. Pour all the dry ingredients together in a bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15mins or until lightly coloured.
To assembly fill 1/3 of a glass or a glass bowl with the white chocolate ganache. You can use a piping bag or spoon. Then add a layer of chocolate crumble, followed by the granita on top. Decorate with whole fresh raspberries and crumbled pistachios and place in the fridge until you’re ready to serve.
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