Inspiration

Passion fruit cremeux | Crispy chocolate | Cherry gel | Sugar crisp

Passion fruit cremeux

Ingredients

• 270g passion fruit couli
• 140g sugar
• 20g Creamy Gel
• 100g ricotta
• 100g mascarpone
• 10g Inulines Blend

Preparation

1. Heat the passion fruit coulis, sugar, Creamy Gel and Inulines Blend to 60°C.
2. Leave to cool to 40°C.
3. Add ricotta and mascarpone and mix briefly.

Crispy chocolate

Ingredients

• 400g water
• 100g sugar
• 100g Isomalt
• 60g Emulbinder
• 100g Polydextrose
• 200g milk chocolate

Preparation

1. Mix water, sugar, Isomalt, Emulbinder and Polydextrose in the thermomix for 30 minutes at 80°C.
2. Leave to cool for 5 minutes.
3. Mix in the chocolate.
4. Leave to set in the fridge overnight.
5. Spread thinly and bake for 25 minutes at 140°C.

Cherry gel

Ingredients

• 100g cherry coulis
• 10g Dextrose
• 3g Emulbinder

Preparation

1. Mix all ingredients.

Sugar crisp

Ingredients

• 100g Isomalt

Preparation

1. Heat the Isomalt to 180°C.
2. Allow to harden.
3. Mix into powder.
4. Spread a thin layer on a baking mat.
5. Bake for 2 minutes at 160°C.