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Passionfruit Granaté

Passionfruit Granaté
  • 600 ml heavy cream
  • 30 g sugar
  • 1 × egg(s)
  • 3.5 × sheet(s) of gelatin
  • 25 g powdered sugar
  • 300 g white chocolate
  • 50 g almonds
  • 30 g butter
  • 30 ml amaretto
  • 3 × egg yolks
  • 4 × passion fruit (hollowed out through a slight opening on one side)
  • 200 g mango puree
  • 200 g passion fruit puree
  • 500 g coconut puree

Ingredients

  • 600 ml heavy cream
  • 30 g sugar
  • 1 × egg(s)
  • 3.5 × sheet(s) of gelatin
  • 25 g powdered sugar
  • 300 g white chocolate
  • 50 g almonds
  • 30 g butter
  • 30 ml amaretto
  • 3 × egg yolks
  • 4 × passion fruit (hollowed out through a slight opening on one side)
  • 200 g mango puree
  • 200 g passion fruit puree
  • 500 g coconut puree
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Preparation

White Chocolate Mousse

Soak two leaves of gelatin in cold water. Melt the chocolate using water vapour. Add the eggs and the pressed gelatin. Allow the mixture to cool slightly. Whip 500 ml of whipped cream until half-stiff and put under the cooled chocolate mass. Put into a piping bag and refrigerate.

 

Mango Espuma

Soak 1.5 leaves of gelatin in cold water. Bring the mango puree, passionfruit juice and 100 ml of heavy cream to the boil, remove from the stove and dissolve the pressed gelatin in the mixture. Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Before serving, cool in the refrigerator for a min. of 6 hours.

 

Roasted almonds

Roast the almonds in the oven until golden brown. In a pan, bring the sugar and amaretto to the boil. Add the almonds and butter and simmer until the sugar has crystallised around the almonds.

 

Coconut Ice Cream

Mix the coconut puree with icing sugar in an ice machine and freeze.

To serve, put all components into a hollowed-out passionfruit (including the passionfruit pulp) and top off with the Espuma.

 

Recipe by chef de cuisine Alexander Kumptner Albertina Passage (Austria)

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