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Passion fruit confit with seeds

Antony Terrone

Consultant Pastry Chef

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For 390g of total mass

200g

Ponthier passion fruit with seeds 100% puree

110g

Ponthier Alphonso mango puree

40g

Invert sugar

40g

Caster sugar

2g

INGREDIUM Pectin NHX

392g

Total weight

Heat the purees with the invert sugar to 40°C. Add the sugar and NHX pectin mixture and bring to the boil for 1 minute.

For a more natural version, replace the 2 g of Ingredium NHX Pectin with 1 g of Ingredium Natur Alg.

Uses:

  • Cut into shapes using cookie cutters for decorating a small cake or tartlet
  • Entremet/small cake insert
  • On a travel cake
  • Blended and piped into a cream puff or on a tartlet
  • In a verrine

Products used

Purée surgelée Fruit de la passion 100% avec graines - Purées surgelées - Ponthier
Passion Fruit 100% Frozen Puree with seeds
Mango Alphonso Frozen Puree

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