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amother
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 Fri, Jan 28 2022, 4:04 am
I have a topping for 1/2 cup heavy cream, 100g white choc, 1 tsp coffee dissolved in a drop of hot water.
somehow it doesn't set nicely on the cheesecake. if I pour on less it sinks into the cheesecake and it looks white/very pale on top. if I pour more its so runny I have a hard time cutting it as the topping is running everywhere. doesn't stay in place.
don't know if I am pouring too much or the actual heavy cream in the recipe needs to be reduced to make it thicker?
I leave it in a very cold fridge for a long time but doesn't help. if I would freeze it, wouldn't the same thing happen once its defrosted?
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farmom
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Thu, Feb 17 2022, 5:26 pm
Have you tried whipping the cream?
If it should be a ganache, I make that with dark chocolate, and the ratio sounds right (but I don't have experience with white chocolate), but you can add more chocolate to make it thicker
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amother
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Thu, Feb 17 2022, 5:29 pm
| farmom wrote: | Have you tried whipping the cream?
If it should be a ganache, I make that with dark chocolate, and the ratio sounds right (but I don't have experience with white chocolate), but you can add more chocolate to make it thicker |
I should melt the chocolate and coffee and add to whipped up cream?
I can put in less cream but then will I upset the ratio?
'
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