Fruit Flavored Ganaches

Afonso_Tito_de_Morais_164825

Lately I've been experimenting with fruit infused ganaches (mostly white chocolate) but I find using fruit pulp usually results in it leaking out of the ganache and into my macaron shells making them very soggy. I mostly use a basis of 100g chocolate to 100g pulp + 1.5 gelatin sheets and just a tiny bit of cream. Why is this happening, and how can I fix it? Shoot suggestions below! Thanks!

Alex_Turner_161265

When trying to add intense fruit flavour to things a generally cook down either the fruit itself or juice to make it way more concentrated so I don't have to add as much to get a good flavour, or add more cream so I can whip the ganache to make it more stable, I've also made a white choc lemon ganache by adding thick lemon curd to white choc ganache, maybe that could work with other fruits?