Orange Passion Cream

Posted by: AUI

Active Time

0 Hour
12 Minutes

Total Time

0 Hour
25 Minutes

Assembly

2.1 oz FROZEN PUREE, BLOOD ORANGE, 1 KG 60 g FROZEN PUREE, BLOOD ORANGE, 1 KG (655041) (655041) Qty: 1

2.1 oz FROZEN PUREE, PASSION FRUIT, NO SUGAR, 1 KG 60 g FROZEN PUREE, PASSION FRUIT, NO SUGAR, 1 KG (655132) (655132) Qty: 1

5.3 oz Egg yolk 150 g Egg yolk

3.5 oz Granulated sugar 100 g Granulated sugar

4.2 oz Orangeosa -Orange Filling Cream, 2.5Kg 120 g Orangeosa -Orange Filling Cream, 2.5Kg (750052) (750052) Qty: 1

0.1 oz Sheet Gelatin Gold (500 sheets) 4 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

2.8 oz Butter 80 g Butter

In a sauce pan combine the purees and bring to a boil; stir together the egg yolks and sugar then temper into the purees. In a separate bowl, whisk together the sugar and the egg yolks and temper with the hot mixture. Return the mixture to the saucepan and continue to cook until it reaches 170ºF/76ºC while continuously stirring. Place a strainer over the orangeosa; pour hot mixture into the strainer stir and add squeezed bloomed gelatin. Allow to cool; add the butter and combine using the emersion blender.