Passion Fruit Posset topped with White Chocolate & Coconut Whipped Ganache

Passion Fruit Posset topped with White Chocolate & Coconut Whipped Ganache

Delight your guests with this silky smooth fruit posset - a perfect blend of sweet and citrus.

 

For the posset:

Ingredients

300g Whipping Cream
1 Lemon Zest
20g 35% Soie Blanche 
8g Lemon Juice
55g Passion Fruit Purée
40g Sugar

Directions

  1. Simmer the whipping cream sugar and lemon zest. Place chocolate in a bowl.
  2. Pour a little cream over the chocolate creating a loose ganache.
  3. Add the mixture back to the saucepan, stirring well.
  4. Allow to gently boil for a further 5 minutes 
  5. Remove from the heat and add the passion fruit and lemon juice, stir well.
  6. Strain and pour into serving dishes. Chill until set ideally overnight. 

 

For the ganache:

Ingredients

10g Glucose
10g Invert Sugar
90g Coconut Whipping Cream
70g 31% Crème Français
100g Coconut Whipping Cream
100g Double Cream

Directions

1. Bring the coconut whipping cream, invert sugar and glucose to a simmer. Remove from the heat. 
2. Pour over the chocolate allow to sit for minutes then blend until you have a smooth ganache.
3. Add the cold double cream and continue to blend. Transfer to a container and chill overnight.
4. Whip until the ganache to soft peaks and quenelle or pipe onto dessert.

 

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