Passion fruit cremeux with forest fruits

Ingredients for 4 people

250 g passion fruit puree // 5 eggs // 150 g sugar // 150 g butter // 2 leaves of gelatine (soaked) // assortment of forest fruits // 4 pieces of chocolate brownie // 4 scoops of mango sorbet


Add the puree, eggs and sugar to a thermomixer and bring to a temperature of 80°C. Add the gelatine and butter. Leave to cool slightly. Pour the mixture into various silicone moulds and freeze. Make a pleasing arrangement on the plate with the various shapes and garnish with fruit, brownie, herbs and the sorbet, as pictured.

Recipe: Marc Clement
Photo: Jan Agten

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