Passion fruit pate de fruie

Method; place all ingredients into a pan bring up to 180°, constantly whisk as catches easily.

Passion fruit tuile

Method; Place all ingredients into a Vita Prep blender, once smooth pass and spread an even thin layer onto silicone baking mat. Dry for 6 hours at 60°( zero humidity). Store in a sealed container with silica gel pearls.

Piped passion fruit meringue

Method; make a basic Italian meringue bring the sugar and water up to 121°. At the same time have your egg whites whipping to a soft peak in a kitchen aid. Turn the mixer down to a low setting, slowly pour the syrup onto the whites, then add the seeds from one vanilla pod & the passion fruit compound. Mix the meringue till it become cold. Then pipe onto a cling filmed and one- sprayed de-hydrator tray. Dry at 70° for 6 hours.

Yoghurt & passion fruit sorbet

Method; Heat the passion fruit juice and sugar together , dissolve the gelatine. Blend in the pro crema, then the yoghurt. Churn in the ice cream machine before storing in paco jets containers.

Chocolate cremeux

Method; Bring the milk, uht cream and glucose up to a boil, then dissolve the gelatine, pour over the chocolate, make sure all the chocolate is melted before folding in the yoghurt.

Tempered chocolate disk

Method; temper Valrhona Nyangbo 68% chocolate onto acetate paper, leave to set, then slightly heat a metal ring cutter, push this through the chocolate, leave to set again then using a pallet knife carefully remove the disk, store in the freezer.

Chocolate & feuilletine dice

250g valrhona caramelia 36%

250g feuilletine

Method; temper the chocolate, then add the feuilletine, mix well then pour into a lined tray and flatten evenly. Place into the fridge to set, then dice for service. (Need to work quickly once the feuilletine been added, it sets fast).