Passionfruit Caramel
A combination between a caramel and ganache with a 8 weeks shelf life.
Ingredients
Directions
- 1
Add the Passion fruit puree, glucose, and granulated sugar to a pan and bring to a boil, cook till 109 degrees Celsius, the higher the temperature of your caramel the firmer it will be.
- 2
Cool down the caramel till about 70C and add the white chocolate callets, emulsify and cool down below 28C before filling your shells.
