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Passion Fruit Chiboust Cream:
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| 375 grams | passion fruit puree |
| 250 grams | heavy cream |
| 16 ea | egg yolks |
| 175 grams | granulated sugar |
| 40 grams | corn starch |
| 7 1/2 sheets | gelatin |
| 16 ea | egg whites |
| 340 grams | granulated sugar |
| 50 grams | glucose |
Passion Fruit Chiboust Cream:
1. Make pastry cream with puree, cream, yolks, sugar and corn starch.
2. Stir bloomed gelatin into finished pastry cream while still hot, and set aside.
3. Make Italian meringue with the egg whites, sugar and water. Fold meringue into still warm pastry cream and pipe into molds. Wrap and freeze.
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