Fillings

Passion Fruit Insert

Name: Passion Fruit Insert
Prep time: 5 min
Total time: 5 min
Yield: 3570 g
Cuisine: French
Ingredients: 3000 g Passion fruit purée; 500 g Caster sugar; 40 g NH pectin; 30 g Lemon juice

Ingredients

Target weight (g)g

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IngredientsWeightUnit costCost

Passion fruit purée

g€/kg

Caster sugar

g€/kg

NH pectin

g€/kg

Lemon juice

g€/kg

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Preparation steps

1
Dry-mix sugar and NH pectin.
2
Heat the passion fruit purée to 40°C. Whisk in the dry mix.
3
Boil for 2 min. Add the lemon juice.
4
Pour into a silicone frame or insert molds. Freeze for 4h minimum.

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Nutritional values

Per 100g

Calories

132.0 kcal

Protein

1.3 g

Carbs

27.6 g

Sugars

25.4 g

Fat

0.4 g

Saturated fat

0.0 g

Fiber

0.8 g

Salt

0.0 g

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