Passion Fruit Cream
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Ingredients:
230g Passionfruit puree
10g Passionfruit powder
225g Sugar
65g Yolks
3ea Gelatine (Bronze Grade)
450g Whipping Cream
Method:
Heat passion fruit puree to a boil.
Bloom gelatine in ice water.
While on stove, in bowl weigh sugar and passionfruit powder, sift.
In same bowl, add in yolks, mix to well until combined.
Temper passionfruit puree into yolk mixer.
Place back on stove and bring to a boil while whisking continuously.
Turn heat off, add in gelatine and strain into new receptacle.
Let cool to below 80 Fahrenheit.
While cooling, whip cream to soft peak, reserve until ready.
Fold in cream to cooled passionfruit cream.
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