Tropical Petit Gâteau

For the tropical fruit insert

• ½ gelatine sheet (gold)
• 55 g passion fruit purée
• 25 g

Step 1: To make the tropical fruit insert, bloom the gelatine in cold water. Once softened, remove and squeeze out excess water. Set aside covered with plastic wrap. Place the fruit purées, sugar and vanilla seeds into a pan. Bring to the boil then remove from the heat. Add the bloomed gelatine and stir to combine. Allow the mixture to cool to