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Recipe Step by Step
PASSION FRUIT INSPIRATION WHIPPED GANACHE
110g passion fruit purée
12g glucose syrup
12g invert sugar
310g PASSION FRUIT INSPIRATION
360g whipping cream
Mix with the immersion blender again. Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.
PASSION FRUIT JELLY
2.5g pectin NH
130g passion fruit purée
255g ABSOLU CRISTAL NEUTRAL GLAZE
Heat the purée and the ABSOLU CRISTAL, then sift in the sugar-pectin mixture.
Bring all these ingredients to a boil together.
Pour out or store in the refrigerator.
ALMOND SPONGE BISCUIT
135g ALMOND PASTE FROM PROVENCE 70%
45g Whole milk
10g White Bread Flour
160g Egg whites
INSPIRATION ALMOND JELLY
625g whole milk
4g pectin X58
230g ALMOND INSPIRATION
Assembly and finishing
Prepare the Whipped Ganache and Jellies.Pour the ALMOND INSPIRATION into a 1cm thick frame.Place in the refrigerator. Cut out 3 x 4cm triangles. Set aside.Make the shortcrust and spread it out to a thickness of 2mm. Freeze.Cut out isosceles triangle shapes with a 4cm base and 5cm sides.Bake and put aside.Bake the sponge then store it in the freezer to make it easier to turn out.ASSEMBLY: Make a template in the shape of an isosceles triangle with a 4cm base and 5cm sides.Use a small pastry spatula to spread the Passion Fruit Jelly on to the plate until you have 3 triangles.Place a triangle of ALMOND INSPIRATION Jelly onto the fruit jelly triangles.Whip up the Whipped Ganache, then use a piping bag with a V cut 25mm nozzle to pipe a teardrop shape onto the Shortbread Pastry triangles.Place 2 triangles on the plate. Put a few caramelized almonds in place.Finish off with the Biscuit pieces and top with a piece of Opaline.