In London last year, I discovered that I did like macarons after all. This is the magic of Pierre Hermé! I bought just two macarons the first time, a lime & yoghurt velouté and an ispahan. Just a couple of minutes after leaving the shop I dragged my poor mum back to get more! My favourite was the velouté range which featured a yoghurt filling in various fruit flavours.
I wanted to recreate the yoghurt filling, so here’s my take on it. I think it comes pretty close, but quite honestly, it’s been so long since I had Pierre Hermé’s that I can’t quite remember what it really tasted like anymore! But the yoghurt flavour does come through well and the lime juice and zest makes it nice and tart, so for me, it’s close enough!
Lime & Yoghurt Ganache
200g white chocolate (good quality, otherwise the ganache will not set)
180g whole milk yoghurt
20g lime juice
zest from 2 lemons
Melt the white chocolate over a double boiler. In another pot, bring the yoghurt and juice to a boil (don’t overcook otherwise the yoghurt might split; it’s ok if it splits slightly though). Add the yoghurt to the white chocolate in 2 additions, then add the zest. Cool over an icebath until it reaches room temperature, then pour into a shallow dish and cover with clingfilm; the clingfilm should touch the surface of the ganache. Place in the fridge to thicken, best overnight.