Bo Friberg

Passion Fruit Coulis

Preparation info
  • Approximately

    ¾ cup

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 12 ripe passion fruit
  • About ¼ cup simple syrup

Method

  1. Cut the passion fruit in half and scoop out the pulp and seeds, taking care not to include any of the reddish-white pith.
  2. Add enough simple syrup to sweeten to taste. Cover and refrigerate until needed.