Valrhona Inspiration Raspberry Nama

Method

A deliciously refreshing twist on the traditional ganache, Nama in Japanese translates to 'fresh', and these delightful bites of creamy confectionery are a perfect summer treat! Made using Valrhona's innovative fruit couvertures and kept in the freezer until serving, this version packs a zesty punch that will keep you cool all summer long.

How to Make Raspberry Inspiration Nama:

Ingredients

• 225g Soya milk 
• 450g Inspiration Raspberry 
• 23g Cocoa Butter 
• Q.S. Raspberry Powder 

Method

• Heat the soya milk to 60/65°C, pour half of it over the partially melted couverture and cocoa butter. 
• Mix using a rubber spatula, add the rest of the soya milk and mix to perfect the emulsion with an immersion blender. 

Assembly 

• Pour the ganache at a temperature of 32/34°C into a 1cm frame. 
• Leave to crystallise in fridge for 24 to 36 hours at 4°C 

Finishing 

• Remove the frame, cut to the desired shape and coat with raspberry powder. 

Enjoyed this recipe? Replace the Raspberry Inspiration with any of Valrhona's fruit couvertures for a delicious, fruity sweet treat. We especially love Passion Fruit Nama!