Passion Fruit Cream - with Executive Pastry Chef Luis Villavelazquez at China Live in San Francisco Imagine the challenge of cooking alongside a Michelin-level chef making eclectic Chinese cuisine from authentic ingredients in an ultra-high-tech kitchen - without any sight at all Watch me make it on YouTube Download an accessible word version here Ingredients 230g Passionfruit puree 10g Passionfruit powder 225g Sugar 65g Yolks 3ea Gelatine (Bronze Grade) 450g Whipping Cream Method: 1. Heat passion fruit puree to a boil. 2. Bloom gelatine in ice water. 3. While on stove, in bowl weigh sugar and passionfruit powder, sift. 4. In same bowl, add in yolks, mix to well until combined. 5. Temper passionfruit puree into yolk mixer. 6. Place back on stove and bring to a boil while whisking continuously. 7. Turn heat off, add in gelatine and strain into new receptacle. 8. Let cool to below 80 Fahrenheit. 9. While cooling, whip cream to soft peak, reserve until ready. 10. Fold in cream to cooled passionfruit cream. .
Baking Blind You don’t have to be blind to cook but it helps!
The professional version