Recipe components

Used products

Passion fruit marmalade

PreparationIngredients
Preparation

Boil chopped fresh bananas and passion fruit in a pot until 40℃. Mix white sugar and pectin together. Add sugar into the pot and cook for 2-3 minutes. Cool and use.

 

Ingredients
  • 420g
    passion fruit
  • 280g
    banana(s)
  • 168g
    sugar
  • 6g
    NH pectin

Passion fruit marmalade

PreparationIngredients
Preparation

Boil chopped fresh bananas and passion fruit in a pot until 40℃. Mix white sugar and pectin together. Add sugar into the pot and cook for 2-3 minutes. Cool and use.

 

Ingredients
  • 420g
    passion fruit
  • 280g
    banana(s)
  • 168g
    sugar
  • 6g
    NH pectin

Alto el sol mousse

PreparationIngredients
Preparation

Boil cream and corn syrup to 85℃. Pour over chocolates and mix well. Whisk sugar and cream until full peak. Fold the ganache into whipped cream.

 

Ingredients
  • 20g
    corn syrup
  • 140g
    cream 35% fat
  • 120g
    Alto El Sol
  • 280g
    cream
  • 30g
    sugar

Orange and Coriander seed ganache

PreparationIngredients
Preparation

Melt Amber Java™ and Fleur de Cao™ together in a bowl. Boil cream, orange juice, corn syrup and coriander seed powder to 40°C. Pour the mix above into melted chocolate and emulsify. Add soften butter and alcohol. Use zt 26/28°C.

 

Ingredients
  • 227g
    Ambre Java™
  • 154g
    Fleur de Cao™
  • 320g
    cream 35% fat
  • 13g
    orange juice
  • 2
    spices blend of nutmeg, cardamom, cinnamon, orange zest
  • 107g
    corn syrup
  • 20g
    coriander seed powder
  • 20g
    butter
  • 3g
    Grand Marnier

Chocolate wafer

PreparationIngredients
Preparation

Cream softened butter and sugar using a mixer. Gradually add egg whites into above mixture. Add sieved dry ingredients and mix well. Bake at 160℃ for 10-11 minutes

 

Ingredients
  • 120g
    unsalted butter
  • 108g
    sugar
  • pinch
    sea salt
  • 120g
    egg whites
  • 72g
    almond flour
  • 96g
    Rice flour
  • 24g
    Extra Brute

Chocolate petals

Temper dark chocolate. Using a petal template, spread tempered chocolate on transfer sheet and let it set in a cool place.