Passion Fruit Buttons
Artisan
Restaurateur
Ingredients
200 g Passion fruit purée
4,5 g SOSA Kappa Gum
Sprinkle the Kappa Gum into the passion fruit purée, then bring to the boil.
Leave to cool slightly, then pour into a plastic pipette.
Once the texture is right, make droplets of the mixture on a plastic sheet and leave to completely set.
IMPORTANT: Your preparation will start to set at 140°F (60°C).
