Passion Fashion | Valrhona Chocolate
Pour the Passion Fruit Jelly into 8cm rings and blast freeze. You can also pour it into a 2mm frame, blast freeze and then cut out into 8cm discs. For the c
Ingredients
- 15g sugar
- 3g pectin NH
- 145g passion fruit pulp
- 300g ABSOLU CRISTAL NAPPAGE NEUTRE
- 110g soft brown sugar
- 110g all-purpose flour
- 110g ground almonds
- 110g dry butter 84% fat
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