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Découverte - Xavier Berger


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.
Decorate hemispherical moulds beforehand with the Passy couverture.
Seal and remove from mould.