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Sitting on natural fabric is a ceramic cake stand with a lemon syrup bundt cake on top of it. It is decorated with a white chocolate and plum ganache dripping down the sides of it. A purple flowers sits underneath it.
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White Chocolate and Plum Ganache

A simple White Chocolate and Plum Ganache made with freeze-dried plums and white chocolate for a dreamy but simple icing.
Course Baking
Cuisine Ganache
Keyword te reo Māori, white chocolate and plum ganache, white chocolate ganache for cakes, white chocolate ganazhe recipe nz, white chocolate icing
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 Cup of Ganache

Ingredients

White Chocolate and Plum Ganache - Te Kirīmi Tiakarete Mā me te Paramu

  • 140 g tiakarete mā (white chocolate)
  • ¼ C (60 ml) kirīmi (cream)
  • ¼ C (8 g) paramu tauraki-tio (freeze dried plums)
  • ½ teaspoon (3 ml) wanira (vanilla)
  • 1 tablespoon puehu huka (icing sugar)

Instructions

Melt the White Chocolate and Cream:

  • Chop the tiakarete mā (white chocolate) in to fine pieces. 
    Add it to a heat proof bowl and pour in the kirīmi (cream).
  • Melt it gently in a heat-proof bowl that is sitting over a pot of barely simmering water (around 3cm deep). Make sure the bowl is not touching the water.
    You can also do this in 15 second bursts in the microwave, stir gently after each 15 seconds. 
  • Stir occasionally until a smooth ganache forms and remove it from the heat.

Add the Plums:

  • Using a fine grater, grate the paramu tauraki-tio (freeze-dried plums) in to a small bowl so that a fine powder forms.
  • Add the wanira (vanilla) and puehu huka (icing sugar) and stir it together until combined.
  • Pour the ganache in a little at a time, stirring after each addition.

Decorate your Baking:

  • Once it is all incorporated, it is ready to use however you want.

Store the Ganache:

  • If you want to store the ganache for later use, add it to a sealed container and store in the fridge for up to five days.
  • When you are ready to use it, bring it back to room temperature and either warm it in the microwave for ten seconds to loosen it or if you want it thicker, then whip it with a hand mixer and use it that way.