Curry/passion fruit mignardise Recipe for 200 mignardises (Created by Lieven Lootens, Restaurant 't Aards Paradijs - Callebaut Ambassador Belgium)
Passion fruit jelly
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.
|500 g crème anglaise||Heat.|
|250 g white chocolate Callebaut Select W2NV||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.