Blackberry & Violet Ganache

I love the colour purple especially the dark rick black purple of blackberries.  Round, luscious, plump jewels glistening in the light just begging for someone to pick them up and savour them...

As blackberries are in season, I was inspired to make a ganache which had depth of flavour and colour and so a blackberry and violet ganache was born.  I used fresh berries but if these are unavailable substitute with frozen.


BLACKBERRY & VIOLET GANACHE






INGREDIENTS
200g Lindt White Chocolate (placed in a stainless steel bowl)
200g pouring cream (minimum 35% fat)
25g unsalted butter (room temperature)
1/4 cup of fresh blackberries (washed)
Few drops of violet essence


MAKE THE GANACHE
1.  Gently heat the cream and fresh blackberries in a small saucepan until it reaches  boiling point and remove from the stove.  Add the violet essence.
2.  Pour 1/3 of the cream and blackberry mixture over the white chocolate.  Using a whisk blend the chocolate and cream by hand, using circular motions starting from the centre of the bowl.


 3. After, most of the chocolate has been combined add the remaining cream and then the butter.
4. Continue to use the hand whisk to emulsify the ingredients then finish off by using a Bamix or hand held mixer.  When using the mixer, tilt the bowl and use short pulses as we don't want to add to much air.  The purpose of blending the ganache with the hand held mixer is to make it thicker with a silken melt in the mouth texture.


5. Cover the surface with cling film and refrigerate until ready for use -  should be firm but not solid.