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.
Cream the butter with icing sugar using the paddle attachment. Add grated coconut, salt and egg. Add the flour. Cover with cling film and refrigerate. Roll out the dough and cut out some disks. Place on a silicone mat and refrigerate. Bake at 170°C for 15 min.
2. Passion fruit insert
Soak the gelatin. Heat the high fruit compote. Once it reaches a gentle boil, remove from heat and add the previously squeezed gelatin while continuously stirring. Pour the mixture into half-sphere molds. Allow it to set in the refrigerator.
3. Mousse passion
Soak the gelatine. Heat 1/3 of the puree with sugar. Add the squeezed gelatine and mix. Whip the cream until a foamy texture is obtained. Gradually add the first mixture to the whipped cream, then add the remaining puree still cold. Pipe the mixture into greased ball molds previously , add the passion fruit insert, and allow the set.
Process:
Take 2 halves of balls and assemble them together by lightly heating their surfaces. Flock the balls. Coat the shortcrust pastry with neutral glaze and roll them in coconut. Place the balls over .
