Passion Fruit Cremeux Chef Ashutosh Gairola, La Quinta Resort & Club

Passion Fruit Cremeux:

• 120 g The Perfect Purée Passion Fruit Concentrate, thawed
• 170 g sugar
• 100 g egg
• 150 g egg yolks
• 200 g butter
• 4 g gelatin leaves
• 100 g Callebaut White Chocolate

Method:

1. In a saucepan heat the Passion Fruit puree.
2. Bloom the gelatin in cold water.
3. On a double boiler cook eggs, egg yolks and sugar.
4. Add in the warm Passion Fruit puree to the above mix and cook till 183°F.
5. Add in the bloomed gelatin, soft butter and Callebaut White Chocolate.
6. Fill the cremeux in the silicone molds and freeze.

Yellow Mirror Glaze:

• 110 g silver gelatin sheet
• 625 g water (for the syrup)
• 1125 g granulated sugar (US)
• 1125 g glucose syrup
• 1125 g Valrhona Ivoire white chocolate, 35%
• 800 g condensed milk
• 450 g Valrhona Absolut neutral glaze
• SQ yellow food color

Method:

1. Soak the gelatin in ice water until softened; squeeze out excess water and set aside.
2. Bring the water, sugar, and glucose to a boil 217°F and stir in the drained gelatin.
3. Place the chocolate into a bowl and pour the hot syrup onto the chocolate, emulsifying it.
4. Add the condensed milk and neutral glaze, stirring well.
5. With a hand blender, add the yellow color, stirring well. The glaze will be ready when it reaches 95°F.

Pâte Sablée Ingrédients:

• 191g butter
• 181g icing sugar
• 2g salt
• 55g almond powder (almond flour)
• 105g whole eggs
• 361g cake/pastry flour
• 105 g cornstarch

Method:

1. Mix butter, icing sugar, salt, and almond powder until smooth.
2. Add the whole eggs, followed by the sifted flour and starch.
3. Sheet it and cut it for the base of passion fruit cremeux, bake at 320°F

Assembly:

1. Glaze the frozen cremeux with yellow glaze and garnish with chocolate décor and raspberries as shown in the picture.