Cara Nougatine™ Passion Fruit Tablet

Recipe

Created by

Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Gelified Passion Fruit

ingredients	preparation
1000g passion fruit puree 12g yellow pectin 840g sucrose	Heat
140g glucose syrup DE 44 70g sucrose 10g citric acid solution	Add
Boil until 70-75º Brix. Set aside. Sieve through a thick mesh to break the structure of the gel before use.

Cara Nougatine™ filling

ingredients	preparation
255g FNF-CARNOUG	Heat to about 30°C
20g NCB-HD706-BY	Incorporate at around 50°C
40g melted anhydrous butter 85g PRN-MX50CBY	Then, add
Pre-crystallise the mixture at around 23ºC. Measure out immediately into the moulds.

Finishing

ingredients	preparation
Q.S. CHK-N35ZECA	Line the tablet-shaped moulds with. Measure out the gelified passion fruit into the bottom of the moulds. Then measure out the cooled Cara Nougatine™ filling. Allow to crystallise for several hours. Finish off by closing the moulds with Zéphyr™ caramel and set aside or decorate to taste.

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