Open bar passion fruit-arriba ganache | Le Royal
Cocoa beans and the pulp that envelops them are very similar to what’s inside of a passion fruit. So I’ve used it to visualise the innards of ... read more
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Ingredients
- 80 g sugar
- 300 g passion fruit pulp
- 75 g glucose
- 150 g cream
- 550 g CW2NV
- 50 g butter
- 330 g CHM-Q415AR
- 20 g glucose
- 200 g cream
- 25 g butter
- 100 g Boiron blackcurrant puree
- 10 g water
- 10 g simple syrup
- 5 g Sosa VGP
- 100 g Boiron red berry puree
- 7 g lemon juice
- 25 g simple syrup
- 125 g egg white
- 165 g sugar
- 75 g icing sugar
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