Valrhoma Manjari Passion Fruit Supreme Recipe
by Pastry Chef | Confectionary Artist, Antiono Bachour
Basic custard
250 g whipping cream 35%
250 g passion Fruit Puree
100 g egg yolks
50 g caster sugar
Heat the cream with the puree to boiling point and pour over the yolks with the sugar.
Cook until the mixture coats the back of a spoon at 82/84 °C, sieve through a chinois
Manjari Supreme
570 g basic custard
445 g Manjari Valrhona 64% melted
170 g whipping cream
140 g manjari pieces
Make an emulsion by gradually pouring the custard over the melted chocolate to obtain a texture which is smooth,
shiny an elastic. Check the mixture is at 35/40 °C.
Add the lightly whipped cream using a spatula and immediately incorporate the pieces of couverture.Pour in the desire mold and freeze.
MANJARI GLAZE WITH ABSOLU CRISTAL
225 g Heavy cream
300 g VALRHONA MANJARI 64%
600 g VALRHONA ABSOLU CRISTAL
Bring to boil the heavy cream, pour it into the chocolate and start to make an emulsion. It is very important to form a perfect emulsion to stabilize the glaze; then add the melted neutral glaze.
You can find Antonio cooking up some of the most beautiful confections at Miami’s St. Regis Bal Harbour Hotel and Resort.
