Cara Nougatine™ Passion Fruit Tablet

Created by

  • Ramon MoratoGlobal Creative Innovation Leader for the Cacao Barry® brand
level 1
  1. Gelified Passion Fruit
  2. Cara Nougatine™ filling
  3. Finishing

Recipe components

Gelified Passion Fruit

Preparation

Heat

Ingredients
  • 1000g
    passion fruit puree
  • 12g
    yellow pectin
  • 840g
    sucrose
Preparation

Add

Ingredients
  • 140g
    glucose syrup DE 44
  • 70g
    sucrose
  • 10g
    citric acid solution

Boil until 70-75º Brix.
Set aside.
Sieve through a thick mesh to break the structure of the gel before use.

Cara Nougatine™ filling

Preparation

Heat to about 30°C

Ingredients
Preparation

Incorporate at around 50°C

Ingredients
Preparation

Then, add

Ingredients

Pre-crystallise the mixture at around 23ºC.
Measure out immediately into the moulds.

Finishing

PreparationIngredients
Preparation

Line the tablet-shaped moulds with.
Measure out the gelified passion fruit into the bottom of the moulds.
Then measure out the cooled Cara Nougatine™ filling.
Allow to crystallise for several hours.
Finish off by closing the moulds with Zéphyr™ caramel and set aside or decorate to taste.

Ingredients