Raspberries with white chocolate ganache

Method

1. Boil the cream and pour it over small pieces of white chocolate. When the chocolate has melted, add skyr and mix until homogeneous. 2. Place the mixture in a piping bag and chill it in the fridge for a few hours, preferably overnight. You can chill the mixture in a bowl of ice water to speed up the process. 3. To serve, take a raspberry and pipe approximately 10g of ganache into the hollow core. Repeat. 4. Place raspberries on a tray and garnish with leaves from basil, lemon verbena, and lemon balm. The different herbs create a variation of flavours. Serve.