PASSION PÊLE-MÊLE

Heat the purée along with the glucose syrup and invert sugar. Slowly pour this hot mixture over the melted PASSION FRUIT INSPIRATION. Immediately mix using an immersion blender to make a perfect emulsion. Add the cold whipping cream.



Mix with the immersion blender again. Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.

Mix the sugar with the pectin NH.



Heat the purée and the ABSOLU CRISTAL, then sift in the sugar-pectin mixture.



Bring all these ingredients to a boil together.



Pour out or store in the refrigerator.

Mix the almond paste with the milk in an electric mixer. Add the flour, mix in an electric mixer and finish off with the liquid egg whites. Pour into a siphon. Load up two nitrous oxide cream whipper cartridges. Use some scissors to make four notches in the bottom of some plastic cups. Fill with approx. 30g of mixture. Cook at 1000 Watts for 1 minute in the microwave. Freeze then turn out.

Cook the fondant and glucose to a temperature of 310-320°F (155-160°C). Pour onto a silicone baking sheet and leave to cool. Grind into a fine powder and store in a dry place. Sprinkle the powder over a silicone baking mat. Melt in the oven at 355°F (180°C). As soon as the powder has melted and has a shiny finish, remove it from the oven. Store in a dry place.

Heat the milk and sift on the sugar and pectin mixture. Boil for 2 minutes. Slowly pour this mixture over the melted almond couverture. Immediately mix using an electric mixer to make a perfect emulsion. Keep gradually adding the milk. Pour out at approx. 115°F (45°C). This jelly can be reheated as many times as required – Simply make sure you heat it to at least 140°F (60°C) before using it at approx. 115°F (45°C).