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Passion fruit parfait
By boiling down the passion fruit coulis, it gives the parfait the ultimate powerful passion fruit flavour.
In this recipe, we use passion fruit purée from Les vergers Boiron. As a chef, you can rely on consistent quality and pure products without additives when you work with the purées and coulis from Les vergers Boiron.
Allergens & dietary requirements
1200 g passion fruit purée, Les vergers Boiron
240 g sugar
100 g egg white
200 g sugar
70 g water
400 g egg yolk
300 g sugar
70 g water
800 g whipping cream
Place the passion fruit purée with the sugar in a pan and cook to a thick glaze. Leave to cool at room temperature.
Whip the cream to yoghurt thickness in the mixer, pour into a large bowl and store in the fridge.
Place the egg white in the mixing bowl of the food mixer.
Boil 200g of sugar and 75ml of water to a syrup of 118°C. Start whipping the egg whites at 114°C.
Quickly pour the sugar syrup into the egg whites and mix on medium speed until cool. Store in a bowl at room temperature.
Beat egg yolks until fluffy and twice its original volume.
Boil the 300g of sugar and 100ml of water to a syrup of 118°C.
Quickly pour the sugar syrup into the stored egg yolk and keep mixing until the pâte à bombe has cooled to body temperature.
Mix the passion fruit glaze through the pâte à bombe and then under the Italian foam.
Finally, mix through the whipped cream. Be careful not to mix too long, as you will whip the air out of the cream.
Pour the parfait mix into the desired moulds and freeze.
Combines well with components of banana, mango, and coconut.
Perfect with pineapple, lime, and yuzu.
Delicious in a dish with white chocolate, macadamia nut, and lime leaf.
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