Francisco Migoya

Passion Fruit Gel

Preparation info
  • Yield:

    227 g

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Simple syrup, at 50° Brix 150 g 5.29 oz 65.93%
  • Passion fruit puree

Method

  1. Combine all of the ingredients in a small sauce pot. Bring them to a boil over high heat while stirring constantly with a whisk. Once the liquid boils, let it boil for 10 seconds.
  2. Pour the liquid into a half hotel pan and let it set in the refrigerator until it has gelled.
  3. Purée it in a blender until smooth.
  4. Reserve refrigerated in an airtig