Ganache Trio & Gooseberry Sorbet Recipe
Pumpkin, beet & celery root ganache, caped gooseberry, carafe crunch.
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Ingredients
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Ganache
Gooseberry Sorbet
Carafe Crunch
Method
Ganache Preparation
- 1
Combine Ingredients
In a saucepan, heat the heavy cream over medium heat until it's just about to boil. Remove from heat and add the chopped dark chocolate, stirring until completely melted and smooth.
- 2
Mix Purees
In a separate bowl, mix the pumpkin puree, beet puree, and celery root puree with the maple syrup and vanilla extract until well combined.
- 3
Combine Ganache and Purees
Slowly fold the chocolate ganache into the vegetable puree mixture until fully incorporated. Pour into molds or a dish and refrigerate until set.
Gooseberry Sorbet Preparation
- 4
- 5
Blend Mixture
Remove from heat and allow to cool. Blend until smooth and strain to remove seeds if desired. Freeze for at least 4 hours or until solid.
Carafe Crunch Preparation
- 6
Prepare Crunch
Preheat oven to 350°F (175°C). In a bowl, mix the chopped almonds, brown sugar, melted butter, and cinnamon until well combined.
- 7
Bake Crunch
Spread the mixture evenly on a baking sheet and bake for 10-12 minutes until golden brown. Allow to cool and break into pieces.