For approx. 350 g of total mass
5g
Corn starch
64g
Caster sugar
43g
Cocoa butter
17g
Coconut oil (or 60g cocoa butter)
348g
Total weight
Heat the liquids to 50°C. Mix the powders into the heated liquids, strain to remove the passion fruit seeds and blend with a blender to avoid lumps. Heat to 85°C, whisking constantly. Pour over the cocoa butter and coconut oil before blending a second time, then add the passion fruit seeds.
For a more natural version, replace the 4 g of Ingredium NHX Pectin with 1.5 g of Ingredium Natur Alg.
Uses:
- Moulded into a shape as an insert for an entremet or small cake
- Piped onto a tart
- Piped into a cream puff
- In a verrine
