Exotic fruit

Cooking directions

To know how much purée you need, measure how many deciliters your mold holds and multiply that by the number of molds you plan to make. Then you know exactly how much purée you need to thaw. If you use our citrus mold, each citrus holds 2 tablespoons and the mold yields 15 citrus = 3 dl.

Place the frozen exotic fruit purée in a pot and let it simmer for a few minutes. The passion fruit in the purée needs to cook a bit; otherwise, it breaks down the gelatin and the purée will not set. Then add your choice of gelatin and blend well. Use a jug or sauce dispenser to pour the purée into the molds. Let set in the fridge. Then place it in the freezer; when the purée is completely frozen, you can gently push the molds out.

Ingredients

Based on the gelatin you are working with

1 gelatin sheet (pork)
1 dl exotic fruit purée

150 g texture powder gelatin (beef)
1 liter exotic fruit purée

1 tsp agar agar (vegan)
6 dl exotic fruit purée

Allergens

Nutritional content/100g

Calculated depending on which gelatin you work with

GELATIN SHEETS
Energy kcal: 71.56
Protein (g): 4.77
Fat (g): 0.2
Carbohydrates (g): 12.22

TEXTURE POWDER GELATIN
Energy kcal: 94.76
Protein (g): 11.54
Fat (g): 0.19
Carbohydrates (g): 11.2

AGAR AGAR
Energy kcal: 58.81
Protein (g): 0.9
Fat (g): 0.2
Carbohydrates (g): 12.75