Chocolate and Passionfruit Entremet
supergolden bakes
supergolden bakes
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 4 large eggs
  • 4 oz sugar
  • 4 oz plain flour
  • 2 oz unsalted butter, melted and cooled
  • pinch salt
  • 5 tbsp Monin Passion Fruit Syrup
  • 2 sheets platinum grade gelatin
  • 3.5 oz milk chocolate
  • 3.5 oz 70% chocolate, chopped
  • 1/2 cup whole milk
  • 7 oz double cream
  • 2 sheets platinum grade gelatin
  • 125 ml | 4oz strained passionfruit juice
  • (from 6 passionfruit - reserve some of the seeds for decoration)
  • 60 | 2oz grams caster sugar
  • 200 ml | 7 oz double cream (see note)
  • 125 ml | 4oz Monin Passion Fruit Syrup
  • 1 tablespoon glucose syrup
  • 2 sheets platinum grade gelatin

Instructions

Comments

Log in or Register to write a comment.