Yield: 12 trio servings. PASSION FRUIT: 225 ml. cream 75 ml. milk 3 egg yolks 45 g. sugar 30 g. passion fruit nectar (or juice) 1/2 sheet gelatin CHOCOLATE: 150 ml. cream 40 ml. milk 2 egg yolks 50 g. sugar 65 g. ganache COFFEE: 200 ml. cream 100 ml. milk 6 egg yolks 75 g. sugar 1 shot espresso Boil milk and cream. Mix both sugar and yolks; whip until pale in color. Add cream mixture to egg mixture. Temper. Add flavors, and gelatin if needed. Skim off any foam. ...

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