Calling all dessert lovers! This passionfruit twist on the classic Italian dessert is an absolute game-changer.
Passion fruit mascarpone
Ingredients500g Boiron passion fruit puree 250g Mascarpone 115g Sucranna brown sugar Vanilla sugar 3 Eggs Speculoos |
MethodSeparate the egg whites from the yolks. In a bowl, blanch the yolks and sugar. Beat the egg whites into peaks. Add the egg whites to the egg yolks/sugar mix, then blend in the passion fruit puree and mascarpone until the mix is smooth. |
Passion fruit cream
Ingredients500g Boiron passion fruit puree 4 Egg yolks 125g Caster sugar 50g Cornflour 5 sheets Gelatin 500g Whipped cream |
MethodHeat the passion fruit puree. Soak the gelatin in cold water to hydrate it. Mix the egg yolks and sugar, add the cornflour. Heat and whisk vigorously until it boils. Add the soaked gelatin and leave to cool, add the whipped cream and cooled passion fruit puree. |
AssemblyCrush the speculoos into crumbs and place at the bottom of the verrine. Fill with alternate layers of passion fruit cream and mascarpone. Repeat until the verrine is filled. Place fresh passion fruit seeds on top to decorate. Keep in the fridge for at least 24 hours before serving. |
Recipe courtesy of Boiron
