Thanks to our fruit sourcing expertise and close relationships with growing regions, we select passion fruits with a particularly balanced flavour profile. Made from a blend of yellow and purple passion fruits, this sweetened puree combines aromatic intensity, freshness and complexity with a perfectly controlled acidity. Its exotic flavour and vibrant aromatic profile make it an essential ingredient for sorbets, desserts, mousses, beverages and pairings with chocolate, tropical fruits and dairy-based creations.
Cut the carrots in two lengthwise. Infuse them in olive oil, garlic and thyme for 3 min. Deglaze with the fruit purées, adding the cinnamon and cardamom, and season with salt. Cook over a low flame or until the carrots are tender.
A creation by
Hervé Deville
Founder of Hosanna London and Michelin Star chef Hervé Deville, he has been executive Chef at the 2* Michelin Pierre Gagnaire restaurant.
