Passionfruit & Sliced Almond Caramel
Exotic flavors and exciting textures are where it’s at! These caramels offer both the tropical flavor of passion fruit and the crunch of toasted almonds.
- Level:
-
Medium
- Makes:
-
180 Yield
- Shelf life:
-
2 Months
- Conservation:
-
8°C - 16°C (46°F - 60°F)
Recipe Section
Ingredients: Recipe Section
-
250 gpassion fruit puree
-
100 ginvert sugar
-
600 gHeavy cream, 35% fat
-
300 gsugar
-
100 gglucose syrup
-
2 gbaking soda
-
2 gsoy lecithin
-
50 gButter, Softened
-
3 gsea salt
-
100 gSliced toasted almonds
Preparation: Recipe Section
- Combine passion fruit purée and invert sugar in a pot and bring to a simmer, stirring to dissolve and distribute the invert sugar. Set aside.
- Combine cream, sugar, glucose, and baking soda in a large pot and cook to 118°C/244°F.
- Deglaze with the warm purée mixture, then bring this final mixture to 118°C/244°F once more.
- Remove from the heat and add the remaining ingredients.
- Pour into a 12mm/.5” deep frame placed on a silicone mat, making sure the mixture reaches the sides and corners of the frame.
- Cover with a silicone mat, and use a rolling pin to create a perfectly flat caramel.
- Allow caramel slab to rest for at least 12 hours before cutting.
- Remove the silicone mat and transfer the caramel to a cutting board.
- Cut into desired shapes, then wrap for sale.
Comments