Exotic ganache


also usable with other purees


gr 100 passion fruit puree 10% sugar 
gr 500 mango puree 10% sugar 
gr 150 pineapple puree 10% sugar 
gr 300 water 
gr 160 sugar 
gr 10 glucose 
gr 18 pectine nh 
gr 12 200 bloom/gelatine
(to be hydrated with gr 60 of water) 


Heat the purees with water and glucose in a saucepan. Mix the sugar with pectin and rehydrate the gelatine with water. Add the pectin to the liquids and bring to boil. Add the rehydrated gelatine, mix and leave to sit in the fridge for at least 12 hours. Heat up to 38°C before using. Ideal for frosting miniature and single portions.