Passion fruit balls - Andros Chef, professional fruit ingredients

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Ingredients

6 balls

Coconut shortcrust pastry

150 g Butter
90 g Icing sugar
40 g Grated coconut
50 g Egg
5 g Salt
250 g Flour

Passion fruit insert

150 g Passion fruit compote
1 Gelatine sheet

Passion fruit mousse

300 g Passion fruit compote
60 g Sugar
300 g Liquid cream 35 %
5 Gelatine sheets

Decoration

Yellow flocking
Grated coconut
Neutral glaze

Passion high fruit compote

Our high passion fruit contains seeds they are lightly cooked for an almost homemade compote finish. Made from 80% purple passion fruit, they are received fresh at full maturity in Andros plant in south Vietnam. A high fruit compote delicately sweetened for accompaniment for any dessert. Packed in 1kg flexible bag.

Discover our products range High fruit compote

Preparation steps

  1. Coconut shortcrust pastry

    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.

Processus :

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 .

 

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