Passion Lollipop
(Created by Ton Jongejan - Technical Advisor Callebaut®)
Passion fruit ganache
| Ingredients | Preparation |
|---|---|
|
200 g
passion fruit puree
25 g glucose 50 g sugar |
Combine in a saucepan and bring to the boil. Allow to boil for 2 min. |
| 100 g cream | Bring to the boil in a separate saucepan. |
| 500 g white chocolate Callebaut® Select W2NV | Pour the passion fruit mixture and the cream over the chocolate and emulsify. Leave to cool to 20°C (68°F). |
| Finishing and presentation - Fill white truffle shells Callebaut® CHW-TS-13937 with the passion fruit ganache. - Leave to set until the ganache forms a crust. - Close the truffle shells with pre-crystallised white chocolate Callebaut® Select W2NV. - Immediately push in a lollipop stick. - When the chocolate has set, dip into pre-crystallised white chocolate Callebaut® Select W2NV. - Place onto a transfer sheet and sprinkle with a bit of freeze-dried passion fruit. | |
