Language switcher
Language switcher
CR White Chocolate Passion Fruit Chocolates

White Chocolate Passion Fruit Pralines by Ramon Mayer

Ramon Mayer, chef de cuisine and QimiQ Executive Chef, has conjured up a sweet temptation for you. From London to LA and back to Lech, Ramon has cooked everywhere. Now he delights us in the beautiful Hof near Salzburg as a recipe and product developer.

Discover the recipe in our recipe database

Ingredients for 3137 g


For the white chocolate mousse

  • 200 g QimiQ Whip
  • 25 g sugar
  • 130 g cream cheese
  • 220 g white chocolate


For the passion fruit jelly

  • 400 g fruit puree passion fruit
  • 6 g pectin
  • 6 g agar-agar

For the chocolate ice cream

  • 200 g QimiQ Classic
  • 80 g jam sugar
  • 150 ml milk
  • 300 g chocolate


For the passion fruit spuma

  • 200 g QimiQ Whip
  • 150 g sour cream 15 % fat
  • 50 ml milk
  • 200 g fruit puree passion fruit
  • 60 g white chocolate

For the milk crumbles

  • 150 ml vegetable oil
  • 50 g butter
  • 50 g whole milk powder


For the passion fruit paper

  • 500 g fruit puree passion fruit
  • 10 g pectin


  1. For the white chocolate mousse: Lightly whip the cold QimiQ Whip, making sure that it also reaches the bottom of the kettle.
  2. Add the sugar and cream cheese and whip until the desired volume is reached.
  3. Fold in the melted white chocolate.
  4. Fill and freeze.
  5. For the passion fruit jelly: Bring the passion fruit puree with the pectin and agar-agar to the boil and simmer for approx. 3 minutes.
  6. Process at 80 °C.
  7. For the chocolate ice cream: Heat the preserving sugar with the milk to 85 °C, pour over the chocolate and mix well with QimiQ Classic.
  8. Pour into a Pacojet beaker, freeze at -24 °C for approx. 10 hours and pacotise.
  9. For the passion fruit spuma: Mix all the ingredients together well.
  10. Pour into an iSi Gourmet Whip, twist in 1 cream cap and chill for 30 minutes.
  11. For the milk crumbles: Heat the oil and butter together to 150 °C.
  12. Stir in the milk powder and caramelise (golden).
  13. Strain and dry for 3 hours.
  14. For the passion fruit paper: Bring the passion fruit puree with the pectin to the boil and simmer for 5 minutes.
  15. Pour thinly onto a silkmate and dry at 50 °C for 24 hours.