Passionfruit Honey Ganache

1. Bring passionfruit pulp or frozen puree to "just about to boil" point by heating on low-medium heat, occasionally stirring.
2. Add heavy cream and honey into a separate small pot, mix, and heat on low-medium to "just about to boil" point as well; make sure not to boil.
3. Pour both the passionfruit and the heavy cream+honey mixture over white chocolate and let sit for 3 minutes; mix/combine well and stir in the butter until all combined and smooth.
4. Cover the ganache with kitchen plastic "to contact" with surface of the ganache and refrigerate for at least 6 hours (I prefer overnight).
5. After, remove the plastic, smooth in with the spatula or spoon before use. Enjoy!💛