Zéphyr™ Passion Fruit and Coconut Bonbon
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_a/5241_1.jpg)
Coconut ganache
ingredients | preparation |
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Bring to a boil |
Leave to infuse for 30 minutes then pass through a fine strainer. |
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Use |
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Add |
Heat to 80°C. |
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Heat to 176°F/80°C. |
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Then pour over |
Passion Fruit Compote
ingredients | preparation |
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Heat to 104°F/40°C |
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Mix and add |
Cook all the ingredients at 217°F/103°C. |
Assembly
ingredients | preparation |
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Spray the molds with |