Curry/passion fruit mignardise
Recipe for 200 mignardises
(Created by Lieven Lootens, Restaurant 't Aards Paradijs - Callebaut Ambassador Belgium)
Passion fruit jelly
| Ingredients | Preparation |
|---|---|
|
250 g
passion fruit coulis
250 g sugar 50 g glucose 5 g pectin 2.5 g citric acid |
Mix everything together and heat to 105° C. |
Curry cream
| Ingredients | Preparation |
|---|---|
| 500 g crème anglaise | Heat. |
| 250 g | Melt (at a maximum temperature of 45° C) and add. |
| 20 g sheet gelatine | Soften and allow to melt in the mixture. |
| 6 g Indonesian curry powder | Add the curry. |
Finishing and presentation
Arrange an alternate layer of passion fruit jelly and curry cream
in the chocolate shells and close. The lower side of the praline
can be covered with chocolate splinters and coloured with gold
powder for a special effect.