Passion Fruit Gelatin Bonbon

By corlear

Ingredients

• For the 60% syrup:
• 4 tbsp water
• 1/2 cup sugar
• For the passion fruit gelatin:
• 11/4 cup passion fruit juice
• 1/2 cup 60% syrup (see previous step)
• 2/3 oz sorbitol
• 1 tbsp powdered agar-agar
• 2 1/2 sheets gelatin (previously rehydrated in cold water)
• To finish:
• 83/4 oz 70% cooking chocolate, melted

Details

Servings 10

Preparation

Step 1

For the 60% syrup:
1. Mix both ingredients together and bring to the boil.

For the passion fruit gelatin:
1. Put the syrup, sorbitol, agar-agar and half the passion fruit juice in a pan and bring to the boil.
2. Once it has come to the boil, remove from the heat, dissolve the sheets of gelatin in it and add the rest of the passion fruit juice.
3. Leave to set out of the fridge and cut the gelatin into 2/3" x 2/3" squares.

Final Steps & Preparation:
1. Coat the passion fruit gelatin with the melted cooking chocolate.
2. Leave to crystallize on a transparent sheet.

Note: It is important not to put the gelatin in the fridge so that it absorbs as little humidity as possible.