Passion fruit, yoghurt & dark chocolate

Daniel Clifford

Daniel Clifford

8th March 2016

Passion fruit, yoghurt & dark chocolate

Passion fruit, yoghurt & dark chocolate

Ingredients

  • Passion fruit pate de fruie
  • 7.5g salt
  • 660g sugar
  • 39g pectin
  • 450ml lemon juice
  • 210g glucose
  • 600g passion fruit puree reduced to 300g
  • Passion fruit caramel
  • 125g sugar
  • 75g butter
  • 100ml passion fruit juice
  • Passion fruit tuile
  • 1 kilo passion fruit puree
  • 250g partisomalt
  • 24g crisp film
  • Piped passion fruit meringue
  • 225g sugar
  • 100ml water
  • 4 egg whites
  • 1 vanilla pod
  • 20g passion fruit compound
  • Yoghurt & passion fruit sorbet
  • 1600g passion fruit juice
  • 3kilo 840g yoghurt
  • 1280g sugar
  • 8 gelatine
  • 400g pro crema
  • Chocolate cremeux
  • 460g milk
  • 8 gelatine ( soaked)
  • 120g glucose
  • 880g chocolate
  • 800ml UHT cream
  • 1600g yoghurt

Method

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).