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Recipe Step by Step
Cut whole fruit in half, scrape the pulp into a bowl. Weigh the pulp
Add 10% sugar and put in a pot and bring just to a boil, remove from the heat and use an immersion blender to purée.
Strain out seeds using a chinois or food mill.
Scale out 265g of the passion fruit puree. Set aside and freeze any puree that you might have left over if desired.
Set up a ganache frame 14” x 14” x 3/8” with a thin chablon on the bottom.
Bring purée, lemon juice and trimoline to 64°C (150°F).
Pour over JIVARA 40% COUVERTURE and COCOA BUTTER
If using a large food processor machine such as a Stephan with an air vacuum, pull to 20 in.Hg. A vacuum is not necessary
Mix the ganache and add the butter (soft), Mix again.
Pour into the prepared frame at 32°C (90°F).
Rest the ganache overnight.
Release the frame and add a chablon to the top. Quickly cut with a guitar on wires spaced about 1” or 2.5 cm. Enrobe in EQUATORIAL LACTÉE. Decorate as desired.