American snack

Recipe

Created by

ingredients	preparation
200g passion fruit puree 285g sugar 96g invert sugar	Mix and boil into a syrup at 110°C (230°F).
120g invert sugar 96g gelatin mass	Mix in a blender. Pour over the syrup and whip
Pour into a frame and leave to cool in the refrigerator.

- Cut into strips with a guitar cutter and roll each strip up into a spiral.

- Push in a lolly stick and dip in milk chocolate Callebaut® Select 823NV.