Zéphyr™ Passion Fruit and Coconut Bonbon
- Level:
-
Easy
- Makes:
-
Makes 5 Mini Log Bonbon mould trays
Coconut ganache
Used products: Coconut ganache
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250 g35% cream
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50 ggrated coconut
Preparation: Coconut ganache
Bring to a boil
Leave to infuse for 30 minutes then pass through a fine strainer.
Used products: Coconut ganache
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175 ginfusion
Preparation: Coconut ganache
Use
Used products: Coconut ganache
-
55 gbutter
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25 gsorbitol powder
Preparation: Coconut ganache
Add
Heat to 80°C.
Heat to 176°F/80°C.
Used products: Coconut ganache
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25 gMalibu® liquor
Preparation: Coconut ganache
Then pour over
Passion Fruit Compote
Used products: Passion Fruit Compote
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130 gwater
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250 gpassion fruit puree
Preparation: Passion Fruit Compote
Heat to 40°C
Used products: Passion Fruit Compote
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180 gsugar
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8 gyellow pectin
Preparation: Passion Fruit Compote
Mix and add
Cook all the ingredients at 103°C.
Assembly
Used products: Assembly
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yellow colourant powder
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NCB-HD703-BY
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MLD-090570
Preparation: Assembly
Spray the moulds with
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