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1
Combine the cream and orange zest in a small saucepan. On a medium flame, bring the cream to a simmer. Reduce the heat to low and continue simmering, stirring constantly, for about 2 minutes. Take it off the heat and let it sit to infuse for another 10 minutes.
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2
Puree your raspberries in a blender. Strain to remove seeds and set aside. This is also a good time to chop your white chocolate if you're not using chips.
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3
Place the chocolate in a microwave-proof bowl. Strain in the cream, making sure to squeeze the zest with the back of a spoon to get every last drop of cream. Stir so all the chocolate is coated in cream. Heat the mixture in the microwave for 30 seconds, and give it a good whisk to help the chocolate along. Repeat this process till the white chocolate is melted into the cream (this should take two to four 30 second rounds in the microwave).
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4
Add the raspberry puree to the white chocolate mixture and whisk to incorporate. Place this in the fridge for about an hour or two (till it's cool and slightly firmer - it will be a bit runny and not yet set. Once it's set it can be impossible to whip. If you find your ganache is too set to whip, set it out on the counter till it's softened and starting to get runny again).
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5
Whip using a hand held mixer, in a stand mixer or by hand with a balloon whisk, till it's light and fluffy - about 2 minutes (watch carefully and take care not to over-whip as it can turn grainy). Store it in the fridge, taking it out about 15 minutes before you're ready to frost.
