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Tri2Cook

Tri2Cook

I want to play around with using freeze dried fruit powder to bolster flavor in ganache. Specifically, in this instance, I want to add banana powder to the Michael Laiskonis banana ganache recipe. Are adjustments to the liquid ratio necessary or do you just add it to taste to the existing recipe? I'm willing to experiment, just thought I'd look for an educated starting point since freeze dried fruit powders aren't inexpensive. 

Pretty sure it's ok to include the recipe since he made it public himself on his blog...

475g heavy cream
2 vanilla beans
40g trimoline 
780g white couverture
100g banana purée  
100g unsalted butter, softened 
30g dark rum
 

Tri2Cook

Tri2Cook

I want to play around with using freeze dried fruit powder to bolster flavor in ganache. Specifically, in this instance, I want to add banana powder to the Michael Laiskonis banana ganache recipe. Are adjustments to the liquid ratio necessary or do you just add it to taste to the existing recipe? I'm willing to experiment just thought I'd look for an educated starting point since freeze fried fruit powders aren't inexpensive. 

Pretty sure it's ok to include the recipe since he made it public himself on his blog...

475g heavy cream
2 vanilla beans
40g trimoline 
780g white couverture
100g banana purée  
100g unsalted butter, softened 
30g dark rum
 

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