Guest guest Posted August 25, 2000 Report Share Posted August 25, 2000 * Exported from MasterCook * Carob Ganache Recipe By : Friendly Foods Magazine Serving Size : 7 Preparation Time :0:10 Categories : Fillings & Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup brown rice syrup 1/4 cup soy milk 1/4 cup Sucanat 1 cup unsweetened nondairy carob chips 2 tablespoons soy margarine 1 tablespoon cocoa -- optional 1/2 teaspoon vanilla extract *This is another quick and easy version of the original ganache recipe. It has a delicate but full-bodied carob taste. Heat the brown rice syrup, soy milk and Sucanat just to a brief simmer. Add the carob chips, margarine and cocoa (if you wish), and continue to cook for 1 minute or so. Remove from heat and stir in the vanilla. - - - - - - - - - - - - - - - - - - NOTES : Ganache is a pourable icing. The traditional recipe calls for heavy cream and butter. This ganache uses more healthful ingredients but still has a rich, sweet, chocolate flavor. It is easy to make, easy to work with, versatile and delicious. When icing a cake, place the cake on a wire rack and slip a clean baking sheet beneath the rack. The baking sheet will catch the icing that drips from the cake; you can then collect the runoff and reuse it. You can also dip fresh fruit, dried fruit or confections in this ganache. Begin by heating a small amount of the ganache. When this runs low, add a little more. To avoid waste, try not to warm up more than you will use. This recipe is brought to you via the courtesy of the Women.com website. Quote Link to comment Share on other sites More sharing options...
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