Passionfruit coulis

Passionfruit coulis

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
100g passionfruit pulp
25g water
65g sugar
80g dextrose
3g pectin
3g citric acid

Method

  1. Put the passionfruit pulp (do not strain out the seeds) and water in a heavy-based saucepan over a low heat and heat to 65°C. Whisk in 45 g of sugar and the dextrose.
  2. Combine the pectin and remaining 20 g of sugar in a small bowl and mix well. Continue to cook the passionfruit until it gets to 95°C, then whisk in the pectin and sugar. Cook until the mixture reaches 105°C, then remove from the heat. Whisk in the citric acid, then transfer to a bowl and refrigerate until the mixture cools to 4°C. Refrigerate until needed.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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