Cacio & Pepe Ganache
This is a recipe based on a Cacio e Pepe pasta. It's also a great way to create new flavors for baking and pastry—an unusual filling for bonbons, tartlets, or to balance sweet desserts. Here we use cream cheese and parmesan, but you can use a local cheese if you prefer.
Place <quantity>100<unit>g</unit></quantity> of heavy cream in a saucepan
Add <quantity>100<unit>g</unit></quantity> of cream cheese and <quantity>100<unit>g</unit></quantity> of grated parmesan cheese
Add <quantity>10<unit>g</unit></quantity> of unsalted butter
Turn the heat on to medium and cook until all the ingredients are melted and come together
Pour the hot mixture over <quantity>100<unit>g</unit></quantity> of white chocolate chips. Allow to sit over the chocolate for 5m to transfer the heat
Stir until the chocolate is completely melted
Mix with a hand blender until smooth and homogeneous
Add black pepper to taste and mix to combine. The cacio & pepe ganache is ready
Enjoy this unusual ganache!
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