For 960g of total mass
42g
Invert sugar
550g
White chocolate
100g
Butter
957g
Total weight
Strain the passion fruit puree and set the seeds aside. Boil the puree with the invert sugar and pour over the white chocolate. Blend in the butter and then add the passion fruit seeds.
Uses:
- Macarons
- Travel cake insert
- Chocolate bonbons
- On a shortbread biscuit
- Piped into a cream puff
- As an insert in an entremet/small cake
- Poured over or piped onto a tartlet
Products used
Passion Fruit 100% Frozen Puree with seeds
