Preparation
Ingredients
300 g white chocolate
125 g milk
5 sheets gelatin
2 pcs vanilla
100 g egg yolks
50 g egg whites
20 g sugar
500 g cream
Passion fruit ice cream
500 g passion fruit coulis
100 g water
250 g sugar
1 pcs vanilla
5 g egg yolks
80 g sugar
125 g butter
Passion gel
450 g coulis
120 g sugar
1 pcs vanilla
5,2 g agar agar
Passion fruit ganache
200 g coulis
2 g egg yolk
440 g white chocolate
80 g butter
35 g yuzu
Pate sucree
60g softened butter
40g fine sugar
10g almond powder
50g egg yolk
100g T45 flour
1g sea salt
Recipe
Download pdf (4kB)Passion fruit gel
Put all the ingredients in a pan bring up to a boil so the agar is activated. Pour the mass in a shallow baking tray en let it stiffen up in the fridge. When col put the mass in the thermo blender until you have a smooth mass.
Passion fruit ice cream
Heat up all the ingredients until the sugar is dissolved and everything is mixed well.Pour the mixture in a PacoJet beaker and put it in the freezer. Put the beaker in the PacoJet just before use.
Passion fruit ganache
Melt the white chocolate au bamerie. Put the butter into the chocolate and mixed it well together. Put the yuzu and egg yolk and the coulis and put in the fridge for 1 hour and mixed it flat.
Vanilla cremeux
Soak the gelatin in cold water. Heat all the ingredients, except for the gelatine, in the thermo blender at 80 degrees. Add the gelatine and pour it on a baking sheet, let it harden in the freezer.
Pate sucree
Combine butter, sugar, salt & almond powde. Add egg yolk then flour. Combine to paste & leave to rest for 30minutes before use.
Decorations
Decorate with the Angel Wings, Truffle shell white and Wreath.