Passion Fruit Cremeux

Ingredients

Preparation steps

1. 1

   Bring the passion fruit purée and part of the sugar to a boil, mixing well.

2. 2

   Meanwhile, whisk the eggs with the remaining sugar until pale.

3. 3

   Stir part of the purée into the previous mixture, whisking vigorously.

4. 4

   Pour this mixture back into the saucepan off the heat, whisking vigorously.

5. 5

   Return the saucepan to medium heat and cook until the first boil. Add the gelatin, previously bloomed and melted.

6. 6

   Let the cream rest at room temperature and, at about 40°, stir in the butter little by little while blending.

7. 7

   Set the crémeux aside in the fridge, covered with plastic wrap pressed directly onto the surface in a small tub.