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
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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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