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Ingredients
Passion Gelée
8.70 oz (248g) Passion Fruit Puree (DGF 4439)
5.50 oz (156g) Sugar
0.75 oz (22g) Apple Pectin (DGF 8285)
0.75 oz (22g) Sugar
0.50 oz (14g) Lemon Juice
Milk Chocolate Passion Ganache
8.40 oz (240g) Passion Fruit Puree (DGF 4439)
2.80 oz (80g) Glucose Syrup (DGF 8311)
32.00 oz (920g) Luker Noche 40% (LUK M204)
6.20 oz (175g) Butter, Soft
Directions
Passion Gelée
1. Warm the puree and first sugar to 140°F.
2. Wisk in the pectin and second sugar.
3. Boil while stirring for 1 min.
4. Add the lemon juice and boild for an additional 45 seconds.
5. Dispense into a prepared confectionary frame to 1/8"/3mm thick.
6. Allow to set prior to making milk chocolate-passsion ganache.
Milk Chocolate Passion Ganache
1. Melt the luker noche 40% milk chocolate to half way.
2. Warm the passion puree and glucose to 115°F.
3. Blend the puree and milk chocolate together using heat to adjust to a smooth consistency if needed.
4. Cool to 95°F.
5. Add the soft butter and emulsify until smooth.
6. Spread the passion ganach onto the prepared passion marmalade.
7. Allow to crystallize at room temperature for 24 - 48 hrs.
8. Cut to size using a confectionary guitar and enrobe in tempered luker noche 40% couverture.
Formulation courtesy of ifiGourmet
