Hi, I know this is an old thread, but since you said you have done fruit flavored ganache i have a few doubts: 1)Did you use the puree or did you reduce it with sugar? 2)Will the consistency of ganache change? 3)Do you know if i will able able to leave it at room temperature? I am making a wedding cake for my brother and thought of making a raspberry Ganache. I really appreciate your reply.
1/14/14 at 4:26pm