Passion fruit jelly


For seeded passion fruit


gr 120 seeded passion fruit puree
gr 20 water
gr 60 passion fruit puree 10% sugar
gr 15 glucose
gr 20 inverted sugar (syrup)
gr 5,5 200 bloom leaf gelatine 


Heat up the first 3 ingredients, then add glucose and the inverted sugar, and finally the rehydrated gelatine. Mix carefully. Use the lukewarm jelly over the cheesecake. Store in the refrigerator after use. Heat up when needed.