{"id":1808,"date":"2022-10-06T13:47:34","date_gmt":"2022-10-06T12:47:34","guid":{"rendered":"https:\/\/qimiq.lightcyde\/?page_id=1808"},"modified":"2023-07-20T14:40:50","modified_gmt":"2023-07-20T13:40:50","slug":"white-chocolate-passion-fruit-pralines-from-ramon-mayer","status":"publish","type":"page","link":"https:\/\/qimiq.com\/en\/qimiq-for-professionals\/chefkoeche\/chef-recipes\/white-chocolate-passion-fruit-pralines-from-ramon-mayer\/","title":{"rendered":"White Chocolate and Passion Fruit Pralines by Ramon Mayer"},"content":{"rendered":"
\n \n \n \"CR\n <\/picture>\n \n
\n \n

White Chocolate and Passion Fruit Pralines by Ramon Mayer<\/h2>\n \n
<\/div>\n\n

Ramon Mayer, chef de cuisine and QimiQ Executive Chef, has prepared a sweet temptation for you. From London to LA and back to Lech, Ramon has cooked everywhere.<\/p>\n<\/div>\n \n

<\/div>\n\n Discover the recipe in our recipe database<\/a>\n <\/div>\n<\/div>\n\n<\/section>\n\n
\n

Ingredients for 3137 g<\/h3>\n\n \n \"Cow\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
\n

For the white chocolate mousse<\/strong><\/p>\n

    \n
  • 200 g QimiQ Whip<\/li>\n
  • 25 g sugar<\/li>\n
  • 130 g cream cheese<\/li>\n
  • 220 g white chocolate<\/li>\n<\/ul>\n

    \u00a0<\/p>\n

    For the passion fruit jelly<\/strong><\/p>\n

      \n
    • 400 g fruit puree passion fruit<\/li>\n
    • 6 g pectin<\/li>\n
    • 6 g agar-agar<\/li>\n<\/ul>\n<\/div>\n

      For the chocolate ice cream<\/strong><\/p>\n

        \n
      • 200 g QimiQ Classic<\/li>\n
      • 80 g jam sugar<\/li>\n
      • 150 ml milk<\/li>\n
      • 300 g chocolate<\/li>\n<\/ul>\n

        \u00a0<\/p>\n

        For the passion fruit espuma<\/strong><\/p>\n

          \n
        • 200 g QimiQ Whip<\/li>\n
        • 150 g sour cream 15 % fat<\/li>\n
        • 50 ml milk<\/li>\n
        • 200 g fruit puree passion fruit<\/li>\n
        • 60 g white chocolate<\/li>\n<\/ul>\n<\/div>\n

          For the milk crumbles<\/strong><\/p>\n

            \n
          • 150 ml vegetable oil<\/li>\n
          • 50 g butter<\/li>\n
          • 50 g whole milk powder<\/li>\n<\/ul>\n

            \u00a0<\/p>\n

            For the passion fruit paper<\/strong><\/p>\n

              \n
            • 500 g fruit puree passion fruit<\/li>\n
            • 10 g pectin<\/li>\n<\/ul>\n<\/div>\n <\/div>\n\n<\/section>\n\n
              \n

              Preparation<\/h3>\n\n \n \"Cow\"\n<\/picture>\n<\/div>\n\n<\/section>\n\n
              \n
                \n
              1. For the white chocolate mousse:<\/strong>\u00a0<\/span>lightly whip the cold QimiQ Whip Pastry Cream until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).<\/li>\n
              2. Add the sugar and cream cheese and continue to whip until the required volume has been achieved.<\/li>\n
              3. Fold in the melted white chocolate.<\/li>\n
              4. Fill into glasses and deep freeze.<\/li>\n
              5. For the passion fruit jelly:<\/strong>\u00a0<\/span>bring the passion fruit puree, pectine and agar to the boil and allow to simmer for approx. 3 minutes.<\/li>\n
              6. Process at 80 \u00b0C.<\/li>\n
              7. For the chocolate ice cream:<\/strong>\u00a0<\/span>heat the preserving sugar with the milk to 85 \u00b0C, pour over the chocolate and mix well with the QimiQ Classic..<\/li>\n
              8. Fill into a Pacojet beaker and freeze at -24 \u00b0C for approx. 10 hours. Pacotise.<\/li>\n
              9. For the passion fruit espuma:<\/strong>\u00a0<\/span>mix all the ingredients together well.<\/li>\n
              10. Fill into an iSi Gourmet Whip, screw in one charger and allow to chill for 30 minutes.<\/li>\n
              11. For the milk crumbles:<\/strong>\u00a0<\/span>heat the oil and butter together to 150 \u00b0C.<\/li>\n
              12. Whisk in the milk powder and caramelize until golden brown.<\/li>\n
              13. Drain and allow to dry for 3 hours.<\/li>\n
              14. Bring the passion fruit puree to the boil with the pectine and allow to simmer for approx. 5 minutes.<\/strong>\u00a0<\/span>Bring the passion fruit puree with the pectin to the boil and simmer for 5 minutes.<\/li>\n
              15. Pour onto a silk mat thinly and allow to dry at 50 \u00b0C for approx. 24 hours.<\/li>\n<\/ol>\n<\/div>\n <\/div>\n\n<\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1759,"parent":682,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"class_list":["post-1808","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nWei\u00dfe Schokolade-Passionsfrucht-Pralinen von Ramon Mayer - QimiQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/qimiq.com\/en\/qimiq-for-professionals\/chefkoeche\/chef-recipes\/white-chocolate-passion-fruit-pralines-from-ramon-mayer\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wei\u00dfe Schokolade-Passionsfrucht-Pralinen von Ramon Mayer\" \/>\n<meta property=\"og:url\" content=\"https:\/\/qimiq.com\/en\/qimiq-for-professionals\/chefkoeche\/chef-recipes\/white-chocolate-passion-fruit-pralines-from-ramon-mayer\/\" \/>\n<meta property=\"og:site_name\" content=\"QimiQ\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/QimiQWorld\/\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-20T13:40:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/qimiq.com\/wp-content\/uploads\/CR-Spargelsouffle.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"333\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/qimiq.com\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/weisse-schokolade-passionsfrucht-pralinen-von-ramon-mayer\/\",\"url\":\"https:\/\/qimiq.com\/qimiq-fuer-profis\/chefkoeche\/chefkoch-rezepte\/weisse-schokolade-passionsfrucht-pralinen-von-ramon-mayer\/\",\"name\":\"Wei\u00dfe Schokolade-Passionsfrucht-Pralinen von Ramon Mayer - 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