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Made with PASSION FRUIT INSPIRATION
An original recipe by l'École Valrhona Pastry Chef Derek Poirier. Makes 36 bars.2 steps
Recipe Step by Step
300g dessicated coconut
15g coconut rum
Place the coconut in a mixing bowl.
Once the sugar mixture reaches 228˚F (109˚C), pour over the coconut.
Add the coconut rum to the mixture, and then mix all the ingredients well.
Pour mixture into a 4mm (34x34cm) ganache frame and allow to set overnight in a cool room.
Once set, cut into 11 x 3cm rectangles. Set aside.
passion fruit marshmallow
25g SOSA powdered gelatin (220 bloom)
110g invert sugar
100g PASSION FRUIT INSPIRATION
90g passion fruit purée
Hydrate the gelatin with 5 times its weight in water.
Combine the 110g invert sugar and bloomed gelatin in the bowl of a stand mixer.
Once the sugar mixture reaches 230˚F (110˚C), pour it into the bowl with the gelatin, and start mixing on medium speed.
Melt the PASSION FRUIT INSPIRATION to 113˚F (45˚C).
Allow the marshmallow mixture to increase in volume. When it reaches 90˚F (32˚C), stop the mixer.
Remove from the mixer, and then fold the PASSION FRUIT INSPIRATION (at a temperature of 95˚F [35˚C]) into the marshmallow by hand.
Assembly and finishing
With a plain piping tip, pipe the Passion Fruit Marshmallow onto the prepared Coconut Base rectangles and allow to crystallize overnight in a cool room.Enrobe with with your Dairy Free VALRHONA Dark Chocolate of choice, and decorate with grated PASSION FRUIT INSPIRATION and coconut.