Glucose 1oz 4%
Reduced Passion Fruit Puree 2oz 15%
White Chocolate- Chopped 11oz 15%
Butter 1oz 4%
Reduce 4oz of puree to 2oz- over heat
Heat together the heavy cream and glucose untill a boil
take off heat and add puree
pour over the chopped white chocolate- stir
the chocolate should be completely melted- put it over a double boiler if not melted
and the butter in
In a polycarbonate mold (cleaned excessively) pour in tempered chocolate and let sit for 2 minutes
pour the chocolate out- tapping the mold to get any left over
let the mold set up side down
pipe the passion fruit into the mold
let sit
then top with white chocolate
let sit
pop out
