This pastry chef created his tropical tendresse with our passion fruit purée. Since we’re curious by nature, we wanted to learn more and share his story.
“When I was 9, I went to Guadeloupe with my grandparents for summer vacation. During a stroll through a local market, I had the chance to taste a passion fruit sorbet served in a coconut. That’s my first memory of passion fruit.
Passion fruit has a particularity in that it brings energy and freshness at the same time. I use it often to bring out, for example, the flavour of mango or banana.
With my tropical tendresse dessert, I wanted to work around this childhood memory of encountering tropical fruit 20 years later.
My wish: To bring together the power of passion fruit with the roundness of mango and banana, and a burst of coconut.”
Recipe available here