For 1 kg of total mass
280g
Caster sugar
100g
UHT cream (or plant-based cream)
150g
Butter (or plant-based butter)
1 010g
Total weight
Mix the sugar, glucose and cream together and cook at 121°C. Heat the purees, add them to the mixture while still hot and cook at 105°C. Strain to retrieve the passion fruit seeds. At 50°C, add the butter, blend and then add the seeds.
Uses:
- As a sauce on a plated dessert
- As a decoration for a plated dessert
- As a caramel centre in a cake, such as a travel cake, financier or madeleine
- In a jar as a spread
- To garnish a cream puff
- As a topping on a granola bowl, panna cotta, cheesecake, rice pudding, ice cream or sorbet
