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Passion fruit glaze with seeds

Antony Terrone

Consultant Pastry Chef

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For 315g of total mass

200g

Ponthier passion fruit with seeds 100% puree

55g

Ponthier Alphonso mango puree

20g

Liquid glucose or INGREDIUM Glucose P

35g

Caster sugar

4g

INGREDIUM Pectin NHX

314g

Total weight

Place the purees and glucose in a saucepan. Heat to 50°C, add the sugar mixed with the NHX pectin and boil. Use while hot.

For a more natural version, replace the 4 g of Ingredium NHX Pectin with 2 g of Ingredium Natur Alg.

Uses:

  • Mirror glaze for petits fours (to be applied to mousse, jelly or cream)
  • Glaze for tarts and tartlets
  • Icing for entremets

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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