Curry and passion fruit mignardise

Created by

  • Lieven Lootens - Callebaut® Ambassador and owner of 't Aards Paradijs Belgium
level 2

Lieven Lootens is known for his uncommon, bold and daring flavours. A thoroughbred chef in the first place, he acquired a taste for chocolate, and infuses his pralines and mignardises with flavours one would rather imagine on a plate. The results are often surprising - yet incredibly catchy and they truly work with chocolate. This simple praline is as smart as it is delicious.

Recipe components

Callebaut® ingredients

Passion fruit jelly

IngredientsPreparation
  • 250g
    passion fruit coulis
  • 250g
    sugar
  • 50g
    glucose
  • 5g
    pectin
  • 2g
    citric acid solution

Mix everything together and heat to 105° C.

Curry cream

IngredientsPreparation
  • 500g
    crème anglaise

Heat.

Melt (at a maximum temperature of 45° C) and add.

  • 20g
    gelatin leaves

Soften and allow to melt in the mixture.

  • 6g
    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.