Passionfruit Cremeux
Ingredients
300 gm Passionfruit puree
225 gm Sugar
6 gm Gelatine leaves
200 gm Egg yolks
2 whole Eggs
250 gm Butter
Method
Soak gelatin leaves in cold water, soften, squeeze out, and keep aside.
Cook puree, yolks, eggs, and sugar until thickened.
Take it out from the stove and mix gelatine and butter to dissolve.
Strain and keep in a refrigerator until use.
Pipe and serve with fresh and dry fruits and your choice of Ice Cream.
Ruwan (Ruvi) Mendis
Amazing Desserts.
