Medium
Makes: 180 Yield
Exotic flavors and exciting textures are where it’s at! These caramels offer both the tropical flavor of passion fruit and the crunch of toasted almonds.Exotic flavors and exciting textures are where it’s at! These caramels offer both the tropical flavor of passion fruit and the crunch of toasted almonds.Exotic flavors and exciting textures are where it’s at! These caramels offer both the tropical flavor of passion fruit a...
- Shelf life:
- 2 Months
- Conservation:
- 8°C - 16°C (46°F - 60°F)
Containing: 1 Component
Recipe Section
Ingredients: Recipe Section
-
250 gpassion fruit puree
-
100 ginvert sugar
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600 gHeavy cream, 35% fat
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300 gsugar
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100 gglucose syrup
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2 gbaking soda
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2 gsoy lecithin
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50 gButter, Softened
-
3 gsea salt
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25 gNCB-HD703-BY
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25 gCW2NV
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100 gSliced toasted almonds
Preparation: Recipe Section
- Combine passion fruit purée and invert sugar in a pot and bring to a simmer, stirring to dissolve and distribute the invert sugar. Set aside.
- Combine cream, sugar, glucose, and baking soda in a large pot and cook to 118°C/244°F.
- Deglaze with the warm purée mixture, then bring this final mixture to 118°C/244°F once more.
- Remove from the heat and add the remaining ingredients.
- Pour into a 12mm/.5” deep frame placed on a silicone mat, making sure the mixture reaches the sides and corners of the frame.
- Cover with a silicone mat, and use a rolling pin to create a perfectly flat caramel.
- Allow caramel slab to rest for at least 12 hours before cutting.
- Remove the silicone mat and transfer the caramel to a cutting board.
- Cut into desired shapes, then wrap for sale.
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