Zéphyr™ Passion Fruit and Coconut Bonbon

Zéphyr™ Passion Fruit and Coconut Bonbon

Level:
Easy
Makes:
Makes 5 Mini Log Bonbon mould trays

Coconut ganache

Used products: Coconut ganache

  • 250 g
    35% cream
  • 50 g
    grated coconut

Preparation: Coconut ganache

Bring to a boil

Leave to infuse for 30 minutes then pass through a fine strainer.

Used products: Coconut ganache

  • 175 g
    infusion

Preparation: Coconut ganache

Use

Used products: Coconut ganache

  • 55 g
    butter
  • 25 g
    sorbitol powder

Preparation: Coconut ganache

Add

Heat to 80°C.

Heat to 176°F/80°C.

Used products: Coconut ganache

Preparation: Coconut ganache

Then pour over

Passion Fruit Compote

Used products: Passion Fruit Compote

  • 130 g
    water
  • 250 g
    passion fruit puree

Preparation: Passion Fruit Compote

Heat to 40°C

Used products: Passion Fruit Compote

  • 180 g
    sugar
  • 8 g
    yellow pectin

Preparation: Passion Fruit Compote

Mix and add

Cook all the ingredients at 103°C.