Passion Cream
Passion fruit cream sauce
Ingredients
eggs
500 g
granulated sugar
465 g
passion fruit puree
350 g
lemon juice
50 g
La Viette butter
335 g
Instructions
1
Step 1
Mix the eggs, granulated sugar, passion fruit puree, and lemon juice. Poach over a bain-marie, stirring intermittently. Bring the mixture to 83-84°C.
2
Step 2
Cool the cream to 40°C and add the butter. Strain then blend the mixture at maximum speed for 10 minutes until a smooth cream is achieved. Let cool for 24 hours before use.
