Paô di passion bar (Dairy free)
Spread the Lime Almond Paste out to a thickness of 2mm into a 34 x 34cm frame.Immediately pour the Pate de Fruit over the Lime Almond Paste in the frame, to
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Cooking tools:
- Candy thermometer
- Instant-read thermometer
- Kitchen scale
- Immersion blender
- Saucepan
- Stove
- Whisk
- Offset spatula
- Microplane
- Cake ring
- Candy mold
- Mixing bowl
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
Ingredients
- 180g ALMOND PASTE FROM PROVENCE 70%
- 4g lime zest
- 2.5g lime juice
- 325g passion fruit purée
- 30g sugar
- 7g SOSA Slow Set Yellow Pectin
- 295g sugar
- 65g glucose
- 5g Citric Acid Solution
- 5g lime zest
- 1 1/2 ea vanilla bean
- 2.5g water
- 2.5g citric acid
- 175g water
- 135g invert sugar
- 590g ITAKUJA 55%
- 45g vegan butter
- 65g light brown sugar
- 80g glucose
- 25g gluten-free flour blend
- 90g dessicated coconut (toasted)
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