Découverte

• Mango & passion fruit ganache

  granulated sugar 150g
  35% fat content single cream 100g
  DE60 glucose 25g
  ganache couverture 130g
  passion fruit puree 120g
  mango puree 30g
  pink peppercorn extract 8 drops

  Make up a yellow caramel with the glucose and sugar.
  Lower the cooking temperature with the cream.
  Add the purees.
  Pour over the couverture and the extract.
  Mix.
  Decorate hemispherical moulds beforehand with the Passy couverture.
  Seal and remove from mould.