PASSION FRUIT & MANGO CREMEUX
Indulge in this exquisite, deconstructed tropical delight. A velvet-smooth white chocolate cremeux is meticulously layered with vibrant dots of passion fruit and mango coulis, bringing a burst of sunshine to every bite. Topped with fresh passion fruit seeds for a hint of tart complexity and served alongside delicate spheres of fresh mango, this dessert is a true symphony of sweet and tangy flavors.
HEALTHY CHEF
3/19/20261 min read
My post content
INGREDIENTS:
• 200g white chocolate (high quality).
• 125ml passion fruit puree (strained).
• 125ml heavy cream (35% fat).
• 2 egg yolks.
• 20g granulated sugar.
• 1 sheet of gelatin (soaked in cold water).
PREPARATION:
• STEP 1: melt the white chocolate gently in a bain-marie until smooth.
• STEP 2: in a small saucepan, heat the passion fruit puree and heavy cream until it reaches a simmer.
• STEP 3: whisk the egg yolks with the sugar in a bowl until slightly pale.
• STEP 4: slowly pour the hot liquid over the yolks, whisking constantly to temper them.
• STEP 5: return the mixture to the heat and cook to 82°C, stirring constantly until it thickens slightly (crème anglaise style).
• STEP 6: remove from heat, add the squeezed gelatin sheet, and pour over the melted chocolate.
• STEP 7: emulsion the mixture using a hand blender for a perfectly silky texture.
• STEP 8: chill in the fridge for at least 12 hours before plating as shown in the photo.
Stay
Get tips and recipes straight to your inbox
Contact
Subscribe
© 2025. All rights reserved.