John Costello

The Passion of Cortez

• Passion fruit pate d’fruit

  Passion Puree 250g
  Sugar (A) 25g
  Pectin 5g
  Glucose Syrup 100g
  Sugar (B) 235g
  Citric Acid 4g
  Water 4g
   

  Mix pectin & sugar A together, add glucose syrup and passion fruit puree then boil
  As it starts to boil, slowly add the remaining sugar B
  Boil until 107°c
  Mix citric acid and water together then add to pan
  Pour into frame and allow to cool
   

• Anise Ganache

  Alto El Sol Chocolate 400g
  Cream - 35% fat 100g
  Milk 80g
  Passion Fruit Juice 180g
  Salted Butter 65g
  Star Anise 16g
  Invert Sugar Syrup 20g
   

  Infuse cream with Star Anise for 30 minutes, strain,
  Place all remaining ingredients into the infused cream then into the Mycook/Thermomix and heat to 40°c on medium speed
  Pour onto cooled jelly
  Allow 24 hours to fully crystallise
   

• Crunch base

  Passion Fruits 10 pieces
  Alto El Sol Chocolate 200g
   

  Juice passion fruits (use juice in ganache recipe)
  Place seeds into a dehydrator for 8 hours
  Grind into small pieces
  Add to precrystalised Altol El Sol chocolate and spread very thinly onto the set jelly layer
  Cut into required size using a guitar cutter
   

• Finishing

  Other ingredients required for Assembly
  Alto El Sol chocolate for dipping
  90 anise blossoms (three petal only)
  Cocoa butter for attaching the flower
  90 plastic sheets (30mm x 30mm)

  Assembly
  Using precrystalised Altol El Sol chocolate dip bonbon and place plastic sheet on top
  Allow to set
  Remove plastic
  Dip the stem of flower into cocoa butter and place onto dipped chocolate