Note: Before you start this recipe, swipe right and click the link in the Notes section to see the virtual step-by-step photos from beginning to end. This is highly recommended for the best results.

Strawberry Puree

• Choose bright red strawberries, ideally picked in summer, for their sweetness and vibrant color. This ensures your strawberry ganache has a deep strawberry flavor and a lovely pink hue. The ripest strawberries give the best taste.
   
• Note: Strawberries can vary in juiciness, so the exact amount of strawberry puree after removing the seeds may differ. Using 500 grams of fresh strawberries should yield enough puree. If you have any leftovers, enjoy them on pancakes, in a smoothie, or simply by the spoonful—it's delicious!
   
• Prepare 500 grams of strawberries—the redder and more in-season, the better—by removing the stems. Blend them in a blender or food processor until smooth, then strain out the seeds.
   
• For this strawberry ganache recipe, you'll need either a total of 240 grams of strawberry puree (180 grams plus 60 grams for blooming) or 300 grams (240 grams plus 60 grams for blooming). It's better to have some extra puree than too little. Place 60 grams of the strawberry puree in the fridge to get very cold; you'll need this to bloom the gelatin.

Strawberry Ganache

• Bakers Note: Always taste your strawberry purée before incorporating it into your ganache. If it doesn't have a strong enough strawberry flavor, it won't come through in the final whipped ganache. If your strawberry purée is too mild and tastes more like water, try reducing it slightly by simmering it over low heat to concentrate the flavor. You may need to use more purée if you reduce it to ensure you have enough for your recipe. I also like to add a small amount of citric acid at the very end to enhance the strawberry flavor. This helps to bring out the natural tartness and makes the flavor more pronounced. It's always best to use those ruby red strawberries when they are in season. They are naturally sweeter and more flavorful, which will result in a more delicious ganache.
   
• Bakers Note: for this recipe use high-quality white chocolate with the specified cocoa butter content for the best flavor and texture such as Callebaut Velvet 32% or Valrhona 35%
   
• In a tall measuring cup, add 200 grams of good quality white chocolate (28 to 35%), either chopped or in callets. I use Valrhona Ivoire 35%. Add 180 grams (or 240 grams) of lukewarm strawberry puree and 50 grams of Greek yogurt (10%) or mascarpone at room temperature). Set aside.
   
• Bakers Note: When using gelatin powder, the exact conversion between grams and teaspoons can vary slightly based on the brand and density of the gelatin. Here's a general guideline for achieving different textures: For a Firmer Set: Use 12 grams of gelatin powder, which is approximately 3.5 teaspoons. For a Softer, Mousse-Like Texture: Use 8-10 grams of gelatin powder, which is approximately 2.5 to 3 teaspoons. I use Dr. Oetker unflavored gelatin powder.
   
• In a small bowl, place 8-12 grams of gelatin powder (use 12 grams for a firmer set or 8-10 grams for a softer, mousse-like texture) and add 60 grams of very cold strawberry puree. Stir with a spatula and let it bloom for 5 minutes. It is important that The gelatin powder is "bloomed" in very cold strawberry puree. This process hydrates the gelatin granules and allows them to swell.
   
• In a medium saucepan, combine 500 grams of heavy cream 40% , a pinch of sea salt flakes, 1 teaspoon of vanilla bean paste, 25 grams of glucose (optional), and 1 teaspoon of pink pitaya powder (if using). Whisk briefly and place over medium heat, stirring constantly, until the mixture is warm but not boiling and reaches 65-70°C (149-158°F). This temperature ensures the mixture is warm enough to melt the chocolate and dissolve the gelatin mixture. Do not let it come to a boil! Remove from heat!
   
• Add the strawberry gelatin mixture to the warm cream and whisk until fully incorporated. Ensure Full Dissolution: If the gelatin is not fully dissolved, place the mixture back on the stove for about 10 seconds (not any longer!) to ensure proper dissolution.Avoid Overheating: The key is to gently heat the mixture until the gelatin is completely dissolved without allowing it to boil. Boiling the gelatin can break down its structure, causing it to lose its gelling power and resulting in a mixture that won't set properly.
   
• Immediately and without delay, slowly pour the hot cream mixture over the white chocolate, strawberry purée, and Greek yogurt (or mascarpone). Let it sit for a minute to allow the heat to begin melting the chocolate. Then, use a spatula or a large spoon to stir until the chocolate is fully dissolved. Hand blend the mixture to emulsify until smooth.
   
• Baker's Note: Adding citric acid enhances the strawberry flavor, making it more intense and balanced. The citric acid perfectly complements the strawberries, creating a more vibrant and fruity taste.
   
• Taste the strawberry ganache. If you prefer a more vibrant and fruity taste, add 1/2 to 1 teaspoon citric acid, more to taste (optional but recommended for a zestier flavor; without it, the ganache tastes like a strawberry milkshake, with it, it has a more fruity flavor).
   
• Transfer the warm strawberry ganache to a large, clean container. Cover with plastic wrap, pressing it directly against the surface to avoid skin formation. Refrigerate the ganache overnight to firm up and deepen the strawberry flavors.
   
• Baker's Note: The placement in your fridge matters more than you might think. The coldest parts of your fridge, often at the bottom or near the back, can cause the ganache to cool unevenly or too rapidly. This can lead to a texture that’s less than ideal when it's time to whip it, sometimes making it grainy or too firm to achieve that perfect, smooth consistency. For best results, aim to place your un-whipped ganache in the middle of the fridge where the temperature is more consistent and not as cold as the bottom. Also, be mindful of the fridge temperature—it should be cold, but not as cold as a freezer. An overly chilly fridge can cause the ganache to set too hard, potentially leading to a grainy texture. Allowing the ganache to set properly without becoming too hard ensures it whips up beautifully, creating that silky, luscious texture.
   
• Baker's Note: If you've used a total of 300 grams of strawberry puree (240 grams plus 60 grams for blooming the gelatin), the strawberry ganache will be firm but not as firm as if you used 180 grams plus 60 grams of strawberry puree. However, it has a lovely melt-in-your-mouth texture, which I personally love more, and the extra strawberry puree enhances the flavor. When you whip the ganache, be careful not to over whip it because of the higher strawberry puree content. If you don't use the ganache right away to fill your cake, you can store it in an airtight container. The ganache will be quite thick when stored. If you need to fill your cake later, re-whip it lightly to restore the consistency, but be careful not to over whip.
   
• Remove the chilled strawberry ganache from the fridge and remove the plastic wrap. The ganache will be very firm at this stage.
   
• Scoop the firm, unwhipped strawberry ganache into a mixer bowl. Using the whisk attachment, whip on high speed for 30 seconds. Stop the mixer and remove the whisk attachment. Take a spatula and scrape the sides and bottom of the bowl. This step is crucial for even mixing. Reattach the whisk and whip on high speed for another 30 seconds. Check the consistency. Typically, a total of 1 minute and 15 seconds of whipping is enough. Be careful not to over whip the ganache. Whip the mixture only until it reaches the desired consistency and avoid over-whipping, because of the high strawberry puree content, it can be easily over whipped, so keep an eye on it to avoid that.
   
• Baker's Note: If you've used 240 grams of strawberry puree (180 grams plus 60 grams for blooming), the ganache will be quite thick. If you want to use it right away, go ahead. Otherwise, place it in an airtight container in your fridge. When you’re ready to use it, re-whip it lightly to get it back to the right consistency. Because of the high strawberry puree content, it can be easily over whipped, so keep an eye on it to avoid that.
   
• Use immediately or store in an airtight container. Re-whip before using. If made with super fresh cream and stored in an airtight container, it will be good for 2-3 days.