Servings: 1000 grams
Equipment
- Stand Mixer
- Double Boiler
- Immersion Blender
- Utensils
- Mold
Ingredients
- 182 g Egg Whites
- 120 g Granulated Sugar
- 30 g Acacia Honey
- 225 g Passion Fruit Puree
- 225 g Mango Puree
- 4 g Gelatin Powder
- 20 g Cold Water ( to hydrate the gelatin )
- 200 g Valrhona Passion Fruit Inspiration Couverture Feves
- 250 g Heavy Cream 36%
Instructions
- Make a Swiss meringue by heating the bowl of the stand mixer fitted with the whisk attachment, over a double boiler with the egg whites, sugar, and honey in the bowl, whisking constantly to 130°F (55°C), then beat in the stand mixer until completely cool.
- Heat the fruit purées and add in the hydrated gelatin. Combine the mixture a little bit at a time with the melted 200 g Valrhona Passion Fruit Inspiration Couverture Feves. Mix using an immersion blender to form a perfect emulsion.
- Beat the heavy cream until it forms very soft peaks. Mix together the ganache and Swiss meringue, then gently fold in the whipped cream using a spatula.
- Pour into desired molds and freeze.