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Passion fruit ganache

by
Adam Simmonds
Passion fruit ganache

PT20M

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Ingredients

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Metric

Imperial

Passion fruit ganache recipe

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Equipment

  • 19 x 9 x 1 cm mould

Method

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1
Bring the purée, cream and trimoline to the boil in a pan
2
Pour over the chocolate and allow to stand for 1 minute. Whisk together so that a smooth, shiny ganache is formed, then gradually whisk in the butter
  • 188g of dark chocolate, with a minimum of 64% cocoa solids
  • 30g of butter, softened
3
Pour into a mould measuring 19 x 9 x 1 cm, and once set, cut to the desired size
4
Roll in cocoa powder, then allow to set before serving
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Adam Simmonds
Adam Simmonds

Beneath the surface of Adam Simmond’s dishes is highly original, thoughtful cooking.

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