507711655-Opera-Patisserie-Cedric-Grolet-1

PASSION FRUIT
Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 hours
For the passion fruit shells
15 passion fruit
For the passion fruit sorbet
⅔ cup (125 g) superfine sugar
3½ tablespoons (50 g) glucose powder
1½ teaspoons (7 g) super neutrose
1 cup (250 g) fresh passion
fruit pulp
1 cup (250 g) whole milk
For the passion fruit shells
Cut off the top of the passion fruits at three-quarters of their height
and hollow out using a spoon, setting aside the flesh. Freeze the
shell and the top for 2 hours.
For the passion fruit sorbet
Heat the 1 cup (250 g) of water in a saucepan. Mix the superfine
sugar, glucose powder, and super neutrose, then sprinkle into the
saucepan of hot water and heat to boiling. Transfer to a container
and refrigerate for 2 hours. When cool, add the passion fruit pulp,
milk, and reserved flesh. Use an immersion blender to mix, then