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. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.