I would like to present one of the best recipes people like everywhere in the world, which is called Ganache Caramel Praline with Fruit Puree. The traditional method for making ganache involves warming up some heavy cream, putting it over some chopped chocolate or chocolate chips, and then swirling the mixture until the chocolate melts. This chocolate ganache may be used for a wide variety of purposes due to its adaptability and versatility. It can be whipped into frosting, used as a topping for ice cream, applied as a glaze, or used as a filling for cupcakes or cakes. 
Ingredients:
- 2 cups of chocolate chip cookie dough
- 1 cup of full-fat heavy cream
- a quarter of a cup of the caramel ice cream topping
- 1/2 Teaspoon Salt
How to Make Chocolate Ganache with Salted Caramel and Sea Salt:
- Put the chocolate chips in a bowl that can be heated in the microwave once you have measured them out. You are free to use chocolate chips of any variety you choose for this recipe. Even though I like to work with dark or semisweet chocolate, using milk chocolate is quite acceptable.
- After that, measure out the heavy cream and then carefully pour it over the chocolate pieces.
- Put the bowl into the microwave and cook it for one minute at a power level of fifty percent. Take the bowl out of the microwave and give it a good toss.
- Continue melting the chocolate in the ganache in the microwave at 50 percent power for increments of 30 seconds, stirring after each interval, until the chocolate has completely melted and is fully incorporated with the cream.
- It's time to have some caramel! To the ganache, add a half teaspoon of salt and a quarter cup of caramel ice cream topping that has been brought to room temperature. Keep stirring until all of the ingredients are incorporated.
Ganache Made with Fruit Puree
The recipe for ganache made with fruit puree may be found in the kitchen of practically every baker and confectioner. Changes in flavor and consistency can be brought about by using fruit puree in lieu of all or part of the cream called for in the recipe. Step 1 Take the appropriate amounts of each ingredient, bearing in mind the kind of ganache you intend to make. Icings, on the other hand, demand one part chocolate to two parts of cream, whilst a stiffer ganache like the kind used in truffles often calls for two parts chocolate to one part cream. Make use of the fruit puree in place of some of the cream in the recipe. If you regularly use one cup of cream, for instance, try substituting half a cup of cream with half a cup of fruit puree instead. Step 2 Arrange the chocolate pieces on a cutting board, then use a knife to break them up into smaller pieces. Melting is made simpler and a smoother ganache may be produced with parts that are smaller. Put the chocolate bits into the basin intended for mixing. 
Step 3 Pour the cream into a saucepan and heat it over low heat until little bubbles begin to breach the surface of the cream. During this time, whisk the cream occasionally to prevent it from being scorched. After removing the dish from the heat, pour the hot cream over the chocolate in the mixing bowl until it is completely covered. Hold off on stirring for a few minutes to give the chocolate time to start melting. Combine the chocolate and cream by whisking or stirring the two ingredients together. After everything has been mixed together and the chocolate has completely melted, add the fruit puree and carefully fold it into the mixture until everything is included. 
Fruit Puree Ganache
Presented below is a recipe for ganache made with fruit puree, which is typically used to fill a chocolate bonbon. Additionally, truffles may be made using the ganache, or they can be used as a simple topping for ice cream and other dishes. Ingredients For Passion Fruit Ganache (For Filling Chocolates)
- 4 ounces of full-fat heavy cream
- 3 fluid ounces of glucose syrup
- 4 ounces of masion fruit puree, reduced to half its original volume
- 1 ounce of butter (very soft)
- 19 ounces of chocolate, either dark or white
- In a saucepan, mix the heavy cream and glucose syrup. Bring the liquid to a boil.
- Take the pan from the heat and stir in the puree that has been reduced.
- Pour the hot cream mixture over the chocolate, making sure to incorporate it thoroughly. First, let it rest for at least two to three minutes, and then mix it or whisk it to emulsify it. If the chocolate does not melt, set the bowl over a saucepan of water that is gently boiling and continue stirring until all of the lumps have been worked out of the chocolate and it has melted completely.
Ganache Caramel Praline or Fruit Puree
The ingredients needed for making Ganache Caramel Praline-Topped Cheesecake with fruit puree:
- one and one-half cups of crushed vanilla wafers (about 45 wafers)
b.1/4 cup sugar
- 1/4 cup butter, melted
- 16 complete wafers flavored with vanilla
- 1 cup sugar
- a half-cup serving of sour cream
- 1 teaspoon vanilla extract
- Three large eggs, beaten with a little bit of milk
The Directions:
- Set the oven to 325 degrees before preheating it. Combine the wafer crumbs, and sugar, and then whisk in the melted butter. Make an even layer on the bottom of a greased springform pan measuring 9 inches. Arrange vanilla wafers down the circumference of the pan, rounded sides facing out, and gently press them into the crust.
- Place the cream cheese and sugar in a large bowl and mix together until smooth. Mix in some vanilla extract and sour cream. Add eggs, and continue beating on a low speed just until everything is combined. Pour on top of the crust. Put the dish in the center of a baking sheet.
- Bake for 55 to 60 minutes, until the middle is almost completely set. Allow to cool for one hour on a wire rack. Refrigerate for 12 hours, covering the dish after it has reached room temperature.
- Take the rim off the pan. Melt the caramels with the milk in a microwave and stir until the mixture is smooth. Drizzle the topping over the cheesecake, then top with pecans.
- For the option to freeze the cheesecake, individually wrap each portion in plastic wrap and then place them in a plastic freezer bag that can be sealed. After sealing the bag, place it in the freezer. To prepare for use, defrost in the refrigerator beforehand.
Fruit Puree Ice Cubes
HOW TO MAKE ICE CUBES USING FRUIT PUREEAS THE INGREDIENT: For the fruit you intend to use to be able to fit into the ice cube tray that you will be utilizing, you will first need to thoroughly wash it and then cut it into very small pieces. If you cut the fruit into very little bits, you will be able to pack more of it into each individual cube of ice. As a result, the color and the flavor both really shine out in a way that is highly visible to the senses. The next thing you need to do is place the fruit into the molds or ice cube trays that you will be utilizing for the dessert. In addition to that, pour some water on top of the cubes. It is highly recommended that you make use of water that has been boiled and filtered twice. 
You can use water that has been filtered in the same manner that you would use regular water. A second round of boiling the liquid makes it easier to remove any additional particles that can cause the ice cubes to become hazy since it helps to bring these particles to the surface during the boiling process. What exactly is the most thrilling part? Even after it has been frozen, the water maintains its pristine purity. You need to place the mixture in the freezer for a minimum of four hours or for the entire night, whichever comes first. After being frozen, the fruit cubes can be effortlessly extracted from the tray or mold in which they were produced in order to be consumed. 
Fruit Puree Mousse
The authors of the French cookie brand Michel et Augustin are responsible for the creation of this Fruit Puree Mousse recipe, which can be found in their handbook titled "Bake Like a French Pastry Chef." INGREDIENTS 250 grams of fruit purée, peeled and puréed (frozen fruit of your choice mixed in a blender with a pinch of sugar) 1/3 cup granulated sugar 6 grams gelatin sheets a third cup of heavy cream PREPARATION
- Place the sheets of gelatin in a bowl of cold water and let them soak for several minutes while you puree the fruit.
- While the other half of the fruit purée is heating up with the sugar, wring out the gelatin sheets and add them to the fruit pulp that is heating up. This will help the gelatin sheets dissolve.
- Combine the purée that has been thickened with the purée that is still remaining. The temperature of the combination needs to be somewhere around 80 degrees Fahrenheit (27 C).
- Whip the cream until it is thick and stiff.
- Using an upward motion and a delicate touch, combine the whipped cream and the fruit pulp in a mixing bowl with your spatula.
- Store in the refrigerator until you are ready to assemble the entremets.
- To serve as a dessert for your companions, portion your mousse into individual cups.
Fruit Puree Gummies
In order to make gummies using fruit puree, the following ingredients are needed:
- 1 cup 100 percent fruit juice, OR
- 2/3 cup fruit puree and 1/3 cup 100 percent fruit juice
- 8 tsp grass-fed gelatin
- 2 Tbsp honey (optional)
INSTRUCTIONS
- If you're starting with whole fruit, make fruit puree by blending the fruit in a blender until it's smooth and creamy. The fruit puree should then be measured into the bigger measuring cup or dish first. Add honey if using.
- Pour the juice that you have measured into a small saucepan and set the temperature to medium-low. After adding the gelatin, make sure to stir it continuously. After about three minutes, bring the mixture to a temperature where it is certainly warm but not hot to the touch. You should aim for this temperature. Before continuing, check to see if the liquid is cloudy or clear, and make sure that all of the gelatin has been dissolved.
- If you are using the puree, transfer it to the bowl or cup that has a spout, and add the juice and gelatin combination to it. Use a whisk to blend the juice/gelatin with the puree and/or honey, if you are using any of those ingredients.
- Position the mold in the center of the baking sheet. When filling the molds with the mixture, be careful not to overfill them. You can also transfer the contents of the bowl into the glass pan which measures.
- Place the entire baking sheet with the mold on top into the freezer for 15 minutes. Alternatively, place the 8x8 glass pan into the freezer.
- Remove the gummies from the freezer and carefully remove them from their molds. You may keep it in the refrigerator for up to two weeks if you put it in a container first.
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