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Ganache of ruby chocolate and pickled lemon

Ganache of ruby chocolate and pickled lemon.

Ingredients

200gWhipped cream
500gRuby Chocolate
Salt
Vinegar powder
1pickled lemon
200gUnsweetened whipped cream

Preparation

  1. Place the preserved lemon in the freezer.
  2. Bring the cream with the salt to just below boiling point. Grate the frozen lemon into it and leave covered in the fridge overnight.
  3. Strain the cream with the preserved lemon. Add the vinegar powder.
  4. Bring the cream to just below boiling point. Stir the chocolate bit by bit into the warm cream.
  5. Put the ganache in a piping bag and let it cool.