|
Passion Fruit Filling
500 g (17,8 oz) whipping cream
250 g (9 oz) mango puree
250 g (9 oz) passion fruit puree
320 g (11,4 oz) egg yolk (pasturized)
170 g (6 oz) sugar
17 g (6 oz) gelatin
|
Cook cream, purees and half the sugar until boiling. Mix rest of the sugar and the egg
yolks in a small bowl and stir into boiling cream to thicken. Take off heat. Mix gelatin
into cream (In Denmark we only have sheets, which has to be softened in cold water before
they are melted - use whatever method is needed for the kind of gelatin used). Strain
mixture and cool.
Thanks Lene a.k.a. IcingDK
|
