Fig, Passion Fruit, and Toffee Filling

Preparation info
  • Yield:

    490 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Passion fruit purée, concentrated 100 g 3.53 oz 20.41%
  • White chocolate coin


  1. Combine the passion fruit purée and the white chocolate in a bowl. Stir over a hot water bath until they become a homogenous mix.
  2. Remove from the heat and cool to 30°C/86°F. Stir in the chopped figs and toffee.