Yuzu Ganache - La Fruitière du Val Evel
Discover the unique Yuzu Ganache recipe from Franck Fouchereau, made with 100% La Fruitière yuzu puree. Perfect for citrus lovers! Download now.
Ingredients
- Heat the yuzu puree to 60-65°C
- Pour in the sugars and allow to cool to 32-33°C
- At 32°C make the emulsion with all the ingredients
- Frame the ganache
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