Passion fruit crémeux | Chocolate crunch | Cherry gel | Sugar crunch

Passion fruit crémeux

Ingredients

• 270g passion fruit coulis
• 140g sugar
• 20g Creamy Gel 
• 100g ricotta 
• 100g mascarpone 
• 10g Inulines Blend

Preparation

1. Heat the passion fruit coulis, sugar, Creamy Gel and Inulines Blend to 60°C.
2. Allow to cool to 40°C.
3. Add ricotta and mascarpone and mix briefly.

chocolate crunch

Ingredients

• 400g water 
• 100g sugar
• 100g Isomalt 
• 60g Emulbinder 
• 100g Polydextrose 
• 200g milk chocolate

Preparation

1. Mix water, sugar, Isomalt, Emulbinder and Polydextrose in the thermomix for 30 minutes at 80°C.
2. Leave to cool for 5 minutes.
3. Mix in the chocolate.
4. Leave to set overnight in the refrigerator.
5. Spread thinly and bake for 25 minutes at 140°C.

cherry gel

Ingredients

• 100g cherry gel
• 10g Dextrose 
• 3g Emulbinder

Preparation

1. Mix all ingredients.

sugar crunch

Ingredients

• 100g Isomalt

Preparation

1. Heat the Isomalt to 180°C. 
2. Allow to harden.
3. Mix into powder.
4. Spread a thin layer on a baking mat.
5. Bake for 2 minutes at 160°C.