White Chocolate and Colombian passion fruit charlotte

Publication date: 04-Jun-2020


1 can of biscuits/cookies

Bavarian cream:
500 g of milk
200 g of yolk
150 g of powdered sugar
1 tablespoon of vanilla extract
20 g of unflavored gelatin
200 g of Cordillera white chocolate
800 g of milk cream
Passion fruit glaze:
100 g of passion fruit pulp
7 g of unflavored gelatin
50 g of sugar
Passion fruit glaze:
Put the passion fruit with sugar over medium heat.
Let the fruit boil
Hydrate the gelatin in cold water and mix with fruit.
Cover the sides of the mold with acetate tape.

Place the biscuits/cookies in the inner contour of the cake mold and the base. Fill the mold with the Bavarian cream and refrigerate for 6 hours.

Apply the passion fruit glaze on top and refrigerate for 2 more hours, before decorating.
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