Kaffir Lime Praline with Passion Fruit & Mango Coulis
a vibrant dark chocolate shell holding a burst of tangy passionfruit and sweet mango coulis, perfectly balanced by a creamy, fragrant kaffir lime ganache. This Kaffir Lime creation is a tropical escape in every bite.
RECIPE INSTRUCTIONS
1. Kaffir Lime Ganache
Ingredients:
180g
Cream
20g
Kaffir Lime Leaf
120g
Embassy Zen White Chocolate 33%
20g
Glucose
36g
Cocoa Butter
29g
Coconut Powder
Method:
Bring the cream to just below boiling.
Add in chopped kaffir lime leaves and infuse for 15 minutes.
Strain the cream and pour it into the melted white chocolate.
Add the glucose, cocoa butter and coconut powder, then emulsify using a hand blender.
2. Passionfruit and Mango Coulis
Ingredients:
20g
Sugar
2g
Pectin
110g
Passion Fruit Puree
80g
Mangoo Puree
30g
Glucose
Method:
Mix sugar and pectin together in the same bowl
Heat the puree and glucose then add to the pectin and sugar mixture
Cook until 102°C then let it cool
After it has cooled, blend using a hand blender until smooth
Assembly
Cocoa butter coloring Embassy Oceanic Blend Dark Couverture Chocolate 65%
Spray the chocolate mold with cocoa butter coloring.
Create a shell using the tempered dark chocolate.
Fill half of the shell with Passionfruit and Mango Coulis, then directly add the Kaffir Lime Ganache.
Place in the fridge for ± 5-10 minutes.
Close using more of the dark chocolate, then place in the fridge for ± 10-15 minutes.
