Cara Nougatine™ Passion Fruit Tablet

Recipe

Created by
  • Ramon Morató - 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
    Cara Nougatine™

Heat to about 30°C

  • 20g
    Mycryo™ Cocoa Butter

Incorporate at around 50°C

  • 40g
    melted anhydrous butter

Then, add

Pre-crystallise the mixture at around 23ºC.
Measure out immediately into the moulds.

Finishing

Ingredients Preparation
  • Q.S.
    Zéphyr™ Caramel

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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