Passion fruit cream, coconut crumble, tonka bean frothed milk

Presented in a pretty glass, this passionfruit cream is topped with a coconut crumble and a lightly tonka bean infused frothed milk.


Recipe for 12 tapas

Passion fruit cream

135 Gr
Pulp of passion fruit
1.50 Leaf(ves)
15 Gr
Lemon juice
3 Unit(s)
100 Gr
Unsalted butter
95 Gr

Coconut crumble

50 Gr
Almond powder
150 Gr
100 Gr
Wheat flour
100 Gr
50 Gr
Unsweetened grated coconut

Tonka bean frothed cream

250 Ml
250 Ml
35% whipping cream
50 Gr
1 Unit(s)
Tonka bean
Passion fruit cream, coconut crumble, tonka bean frothed milk

Preparation time: 45 min

Preheat your four at 400 °F

  • Frothed tonka bean cream

    Grate the tonka beans into the milk in a saucepot on medium heat. Remove from heat once steaming and let infuse, then add the sugar. Let steep for 30 minutes then pour the infused milk into a mixing bowl and then add the cream. Strain the mix with a fine mesh sieve and place it into a siphon with MAXIMUM 2 cartridges, never more (dangerous). Place the siphon on its side in the fridge, ideally for at least 4 hours.

    Shake well before using.

  • Coconut crumble

    In a mixing bowl, combine the sugar, flour, coconut and almond powder. Cut the butter into small cubes and then mix them into the bowl of dry ingredients, rubbing the pieces of butter between your hands (sablé). Once it is mostly incorporated (it is normal to have chunks still) spread the mix on a baking sheet, and leave to dry overnight at room temperature. Cook at 200°C (395°F) for 5 minutes.

  • Passion fruit cream

    Soak the gelatine sheets in cold water, set aside.

    Zest the oranges and mix the zests with the sugar.

    In a saucepot, heat the lemon juice, the passionfruit, eggs, the orange zested sugar and the gelatine (after squeezing out the excess water). Heat to approximately 83°C or until a slight thickening. Let it cool off the stove, and add the butter once it has cooled to about 45°C. Pour the mix into your molds or glasses.

If using fresh passionfruit, pass the pulp through a fine mesh sieve to recover the seeds which you can use when plating, for a pretty garnish.

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