Ganache - Raspberry

Baking By erilay Updated 2 Apr 2010 , 12:22am by ladij153

erilay Posted 23 Mar 2010 , 10:15pm
post #1 of 14

I have a good recipe for raspberry ganache. DOes anyone know if I can use it as a filing and leave it at room temp. for 3 days? THanks.

13 replies
prterrell Posted 23 Mar 2010 , 11:19pm
post #2 of 14

So you want a milk or dark chocolate ganache with raspberry flavoring?

Just make your standard ganache and add LorAnn raspberry flavoring and/or raspberry liqueur.

ceshell Posted 24 Mar 2010 , 12:06am
post #3 of 14

If your recipe calls for adding a raspberry puree into your ganache though, I would tend to want to refrigerate that, as the raspberry sauce may attract bacterial growth/mold. JMO.

erilay Posted 24 Mar 2010 , 1:40am
post #4 of 14

It does call for puree. WIll it be ok for 2 days? Will the loranne taste like real raspberries?

prterrell Posted 24 Mar 2010 , 1:44am
post #5 of 14

It will be okay for about a week - in the fridge.

I've only used the LorAnn oils in sugar candy, but they've all tasted yummy.

erilay Posted 24 Mar 2010 , 3:16am
post #6 of 14

I am going to try it. I csn leave it in the fridge ubtil the day of. It sgould be ok. I just did not want to ruin my fondant. I do love Lorane oils. I have not tried the raspberry though.

ceshell Posted 24 Mar 2010 , 4:19am
post #7 of 14

Generally speaking, unless you are dealing with 3D fondant decorations that need to stand up and you don't want to risk them wilting/collapsing, your fondant should be fine in the fridge. I refrigerate all of my fondant cakes but I'm no pro; take a look at MacsMom's cakes, she uses a modified MMF recipe (Rhonda's Ultimate MMF, with glycerine) and she has said that she refrigerates ALL of her cakes.

And yep, raspberry ganache with puree will be totally fine out of the fridge for several hours i.e. the day of the party. It sounds SO GOOD with fresh puree! Take the cake out early to allow time for the moisture to evaporate.

erilay Posted 25 Mar 2010 , 9:44pm
post #8 of 14

thanks

ladij153 Posted 25 Mar 2010 , 10:50pm
post #9 of 14

Hi erilay,

I use the Lorann Raspberry in my choc ganache.....it's one of my most requested fillings!!! Tastes really yummy!! If you use the raspberry puree you will need to refridge though.

MissRobin Posted 26 Mar 2010 , 1:30pm
post #10 of 14

You could always use Chambourd to flavor ganache, Delish!!!

Aurora_333 Posted 26 Mar 2010 , 1:48pm
post #11 of 14

I have never used raspberry Lorann in ganache but I use it in my chocolate buttercream all the time. It is decadent.

CakeEvolution Posted 30 Mar 2010 , 12:21am
post #12 of 14

Raspberry Ganache is delicious... I use a raspberry liquor!

cherrycakes Posted 2 Apr 2010 , 12:11am
post #13 of 14
Quote:
Originally Posted by ladij153

Hi erilay,

I use the Lorann Raspberry in my choc ganache.....it's one of my most requested fillings!!! Tastes really yummy!! If you use the raspberry puree you will need to refridge though.




How much Lorann oil do you use for a recipe?

ladij153 Posted 2 Apr 2010 , 12:22am
post #14 of 14

Hi cherrycakes,

I use the recipe from Alton Brown:

16 oz Bittersweet Choc Chips ( although I use 8 oz semi sweet and 8 oz bittersweet)
16 oz heavy cream

to this I add 1 1/2 tsp Lorann Raspberry flavoring. This can be adjusted to taste though!

Enjoy...

LuAnn

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