INGREDIENTS:
150 g fresh passion fruit juice
85 g top-quality orange marmalade
120 g mineral water
10 g caster sugar
3 gelatin leaves (2 g each)
PREPARATIONS:
- Soak the gelatin leaves for 15 minutes in cold water to soften.
- Halve the passion fruits and scrape out the seeds. Strain the flesh to obtain 150g juice.
- Bring the passion fruit juice to the boil with the orange marmalade, sugar and water, stirring constantly.
- Add the drained gelatin and stir.
- Pour into a dish lined with clingfilm to a depth of 4 mm.
- Set aside in the fridge for 1 hour then transfer to the freezer for 2 hours.
- Turn out the jelly and cut it into 1.5 cm squares.
- Return the jelly squares to the freezer.
***
Coffee Ganache
INGREDIENTS:
200 g whipping cream (35% fat)
200 g dark chocolate
20 g ground coffee
PREPARATIONS:
- Melt the chocolate in a bowl over a saucepan with barely simmering water.
- Bring the cream to the boil.
- Add the ground coffee. Remove from the heat and cover. Allow to infuse for a few minutes then strain it through a fine-mesh sieve.
- Pour the hot infused cream over the chocolate a third at a time. Stir to obtain a smooth ganache.
- Transfer the ganache to a dish. Press clingfilm over the surface of the ganache and set aside in the fridge for the ganache to thicken.
***
Grapefruit and Campari Ganache
INGREDIENTS:
20 g fresh lemon juice
110 g fresh grapefruit juice
45 g fresh orange juice
50 g Campari
420 g white chocolate
PREPARATIONS:
- Stir together the freshly squeezed lemon, grapefruit and orange juice with Campari.
- Melt the chocolate in a bowl over a saucepan with barely simmering water.
- Heat the Campari and citrus fruit juice to 45°C.
- Pour it over the chocolate a third at a time. Blend for 4 minutes with a hand blender.
- Transfer the ganache to a dish. Press clingfilm over the surface of the ganache and set aside in the fridge for the ganache to thicken.
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