- PassionFruit Gelee -
A simple recipe to lighten and lift a pastry to new heights for those warm days ahead.
Passionfruit Glaze
1000gr Passionfruit Puree
300gr Sugar
13 Sheets Gelatin
METHOD |
Sponge the Gelatin - set aside
Warm the Passionfruit Puree and Sugar in a medium pot.
Add the Gelatin. Stir till fully dissolved.
Pour over a preset mousse or cake.
Place in fridge till set.