抹茶茉莉无花果

茶香与流蜜无花果交织融合，抹茶抹布、抹茶甘纳许、茉莉花茶甘纳许、Effortlessness无花果搭配，说实话，我去年做的好吃的简直就是拼凑，我觉得比抹茶香草还好吃。
【抹茶甘纳许】150g淡奶油|7.5g抹茶粉|32%白巧克力30g
白巧克力溶于温水​​+抹茶粉搅拌均匀，50g淡奶油小火加热（温热不冒泡），分几次倒入搅拌均匀，加入剩余的淡奶油搅拌均匀，冷藏一会再打发——
【茉莉花茶甘纳许】150g淡奶油|5g茉莉花茶| 18g 35% 白巧克力
将50g 茶渣加入奶油和切碎的白巧克力中，隔水加热至白巧克力融化，温度不应高于70度，然后加入多余的淡奶油，冷藏静置，过筛茶叶

The tea aroma and the honey-streaming figs are interlaced and melded. Matcha wipe, matcha ganache, jasmine tea ganache, and Effortlessness figs are matched. Truth be told, the scrumptious ones I made last year were simply jostles. I think they are better compared to matcha vanilla.
[Matcha ganache] 150g whipped cream | 7.5g matcha powder | 32% white chocolate 30g
Dissolve the white chocolate in warm water + blend the matcha powder equitably. Heat 50g whipped cream over low intensity (warm without bubbling), pour in a few times and blend well, add the leftover whipped cream and blend equitably, refrigerate for the time being and whip -
[Jasmine tea ganache] 150g whipped cream | 5g jasmine tea | 18g 35% white chocolate
Add 50g of tea passes on to the cream and slashed white chocolate, heat it over water until the white chocolate melts, the temperature ought not be higher than 70 degrees, then, at that point, add the excess whipped cream, refrigerate and let stand, sift through the tea leaves for the time being