Passion fruit balls Rugby World Cup
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 compotePreparation steps
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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.
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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.
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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 .
