Cara Nougatine™ Passion Fruit Tablet

Heat

Add

Boil until 70-75º Brix.
Set aside.
Sieve through a thick mesh to break the structure of the gel before use.

Heat to about 30°C

Incorporate at around 50°C

Then, add

Pre-crystallise the mixture at around 23ºC.
Measure out immediately into the moulds.

Line the tablet-shaped moulds with.
Measure out the gelified passion fruit into the bottom of the moulds.
Then measure out the cooled Cara Nougatine™ filling.
Allow to crystallise for several hours.
Finish off by closing the moulds with Zéphyr™ caramel and set aside or decorate to taste.