Passion Fruit Ganache
AuthorNok UnphonCategoryDessertCut passion fruits in half. Scoop the passion fruit's seeds and pulp out with a spoon. Slide the spoon down the inside of the peel to get under the fruit's seeds. Lift straight up to remove the majority of the seeds. Discard the empty passion fruit peel. Sieve the pulp and seeds out from the juice. Keep the juice, discard the seeds. Leave aside.
Heat whip cream in a pan at low-medium level heat.
Add the passion fruit juice and the lemon skin. Mix well. Note that you should NOT put too much lemon skin. Otherwise you will change the passion fruit ganache into lemon curd. The aroma from lemon is usually stronger than the one from passion fruit when it's mixed with the cream.
Add white chocolate. Stir until ganache form. The temperature should NOT exceed 32.5 degree Celsius when you work with the white chocolate.
Add the butter. Mix well. Remove from the heat. Transfer to a plastic bag and seal it without air in the bag. Leave the ganache cool down for a while before keep it in a fridge.
When the chocolate frame is ready, transfer the ganache to a piping bag. Pipe in the chocolate frame. Leave some space on top for covering with the chocolate. Bring it to cool down in the fridge for another 5 minutes to let it set.
Ingredients
Directions
Cut passion fruits in half. Scoop the passion fruit's seeds and pulp out with a spoon. Slide the spoon down the inside of the peel to get under the fruit's seeds. Lift straight up to remove the majority of the seeds. Discard the empty passion fruit peel. Sieve the pulp and seeds out from the juice. Keep the juice, discard the seeds. Leave aside.
Heat whip cream in a pan at low-medium level heat.
Add the passion fruit juice and the lemon skin. Mix well. Note that you should NOT put too much lemon skin. Otherwise you will change the passion fruit ganache into lemon curd. The aroma from lemon is usually stronger than the one from passion fruit when it's mixed with the cream.
Add white chocolate. Stir until ganache form. The temperature should NOT exceed 32.5 degree Celsius when you work with the white chocolate.
Add the butter. Mix well. Remove from the heat. Transfer to a plastic bag and seal it without air in the bag. Leave the ganache cool down for a while before keep it in a fridge.
When the chocolate frame is ready, transfer the ganache to a piping bag. Pipe in the chocolate frame. Leave some space on top for covering with the chocolate. Bring it to cool down in the fridge for another 5 minutes to let it set.