John Myers
White Chocolate Cream with Passion Fruit
The perfect white chocolate cream with passion fruit recipe with a picture and simple step-by-step instructions.
- 1 leaf Gelatin white
- Water
- 250 g Whipped cream 30% fat
- 150 g White couverture
- 150 g Cream yogurt
- 2 piece Passion fruits / TheMaracujas
- Soak the first sheet of white getatine in cold water. Beat 250 ml whipped cream with 1 teaspoon vanilla sugar until stiff.
- Chop the white couverture and melt in a bowl over a hot water bath. Squeeze the getatine vigorously and melt it in the couverture. Remove the bowl from the water bath. Gradually stir in the cream yoghurt. Pour the cream into a fresh bowl and fold in the cream in 3 servings. Ideally, fill into four dessert glasses or bowls using a piping bag. Put in a cold place for 1 hour.
- Cut the passion fruit in half, remove the flesh with a spoon and distribute it on the cream.
Facebook Comments