Passionfruit ganache

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ᴄʜᴏᴄᴏʟᴀᴛɪᴇʀ | ᴄʀᴇᴀᴛᴏʀ 🇳🇱 Nicolaas Kunst on Instagram: "NEW RECIPE | PASSIONFRUIT GANACHE👇

The sweet and tangy combination of passionfruit and white chocolate ganache definitely gives me summer vibes, try it yourself with this tropical recipe☀️ 

Instructions and ingredients below👇

•Passionfruit puree - 120g
•Heavy cream 35% fat - 30g
•White chocolate callets - 300g
•Cacao butter - 20g
•Invert sugar - 15g
•Glucose syrup - 20g

1. Bring the Passionfruit puree, Heavy cream, Invert sugar and Glucose to a simmer.

2. Pour over the white chocolate callets and cacao butter and emulsify until a homogeneous ganache.

3. Let the mixture cool down below 28C before filling your piping bag, fill your shells and let crystallize overnight.

Shelf life approx 2/3 weeks when stored at 15C.

Please li Passion Fruit Ganache Recipe, Passionfruit Ganache, Whipped Ganache, Cacao Butter, Tropical Food, Sweet Tables, White Chocolate Ganache, Piping Bag, Chocolate Fruit

ᴄʜᴏᴄᴏʟᴀᴛɪᴇʀ | ᴄʀᴇᴀᴛᴏʀ 🇳🇱 Nicolaas Kunst on Instagram: "NEW RECIPE | PASSIONFRUIT GANACHE👇 The sweet and tangy combination of passionfruit and white chocolate ganache definitely gives me summer vibes, try it yourself with this tropical recipe☀️ Instructions and ingredients below👇 •Passionfruit puree - 120g •Heavy cream 35% fat - 30g •White chocolate callets - 300g •Cacao butter - 20g •Invert sugar - 15g •Glucose syrup - 20g 1. Bring the Passionfruit puree, Heavy cream, Invert sugar…

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Passion Berry Cheesecake Slice combines a cheesecake mousse with a lime ganache, blueberry jelly and passionfruit curd. It’s quite a lengthy recipe and a time-consuming process, but the results are stunning and well worth the effort, especially for a celebration or special gathering.

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passion fruit curd — Nik Sharma Curd Desserts, Passion Fruit Dessert, Fruit Curd, Passion Fruit Curd, Passion Fruit Juice, Spring Date, Fruit Dessert Recipes, Curd Recipe, Cake Fillings

The irresistible combination of tangy and sweet flavors come together in this passion fruit curd marked by the fruit’s signature tropical aroma. I eat it straight by the spoon or fold it into ice creams, or as a filling for cakes and cookies, and over fresh fruit on a hot summer day.

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