Zéphyr™ Passion Fruit and Coconut Bonbon
- Level:
-
Easy
- Makes:
-
Makes 5 Mini Log Bonbon mold trays
Coconut ganache
Used products: Coconut ganache
-
8.8 oz35% cream
-
1.8 ozgrated coconut
Preparation: Coconut ganache
Bring to a boil
Leave to infuse for 30 minutes then pass through a fine strainer.
Used products: Coconut ganache
-
6.2 ozinfusion
Preparation: Coconut ganache
Use
Used products: Coconut ganache
-
1.9 ozbutter
-
0.9 ozsorbitol powder
Preparation: Coconut ganache
Add
Heat to 80°C.
Heat to 176°F/80°C.
Used products: Coconut ganache
-
0.9 ozMalibu® liquor
Preparation: Coconut ganache
Then pour over
Passion Fruit Compote
Used products: Passion Fruit Compote
-
4.6 ozwater
-
8.8 ozpassion fruit puree
Preparation: Passion Fruit Compote
Heat to 104°F/40°C
Used products: Passion Fruit Compote
-
6.3 ozsugar
-
0.3 ozyellow pectin
Preparation: Passion Fruit Compote
Mix and add
Cook all the ingredients at 217°F/103°C.
Assembly
Used products: Assembly
-
yellow colourant powder
-
MLD-090570
Preparation: Assembly
Spray the molds with
Comments