Gastronomixs

Passion fruit sweets

A sweet made from a combination of marshmallow and pâte de fruit.

Creation by Ollie Schuiling, Schloss Schauenstein restaurant, Fürstenau, Switzerland.

Passion fruit sweets

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Ingredients

240

g

glucose powder

40

g

passion fruit powder, Sosa

150

g

passion fruit juice

80

g

passion fruit purée

10

drops

passion fruit essence

40

g

instangel, Sosa

20

g

dextrose powder

1

g

salt

Preparation method

  • Combine all the powders.
  • Combine all the juices.
  • Mix the powders and liquids in a pan and bring to the boil.
  • Beat half of the mixture in a planet mixer until light and airy.
  • In the meantime, pour the other half in moulds of your choice (we used rings) and place in the refrigerator.
  • Once the mixture in the planet mixer has become cold and light and airy, pour it into a piping bag. Pipe the mixture into the moulds to create two layers.
  • Allow to set for two days at room temperature.
  • Dust with a little icing sugar.

Serving suggestions

  • As a friandise.
  • As part of a dessert with components of coconut, ginger, kiwi, lime, mango, nuts, pineapple, banana, grapes, and dark and white chocolate.

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