This passion fruit compote is made from purple passion fruits harvested at optimum ripeness, some of which are received fresh at our Andros facility in southern Vietnam. Lightly sweetened, it retains the characteristic passion fruit seeds, providing authentic texture and intense flavour. Its balance of freshness, acidity and exotic notes makes it an ideal solution for verrines, inserts and pastry creations seeking a distinctive fruit taste.
Heat the mango purée. Pour over chopped white chocolate and make a ganache. Incorporate the passion fruit compote. Pour into heart-shaped molds to a height of 1 cm. Freeze until solid.
2. Chocolate cake batter
Whisk together eggs, egg yolks, and sugar. Melt butter and dark chocolate. Combine with the egg mixture. Add sifted flour.
3. Assembly
Line heart-shaped rings with baking paper and place on a baking mat. Pipe the chocolate batter into the bottom of the mold. Place the frozen exotic insert in the middle. Cover with chocolate batter to enclose the insert. Bake for 7 minutes at 190°C. Rest for 1 minute, remove the ring, and serve immediately.
Process:
Tip: Mind with the size of the insert to match the size of your molten cake, making sure it’s small enough to be surrounded by at least 1 cm of batter.
