Exotic Coulis
PrintIngredients
- 125 Grams Manu Purée
- 125 Grams Passion Fruit Purée
- 40 Grams Granulated Sugar
- 8 Grams Pectin Powder
- 2 Gelatin Sheets
- 40 Grams Orange Juice
Instructions
- Soften the gelatin sheets, by placing them in a bowl with very cold water to hydrate them.
- In a saucepan, hea the fruit purée with half the sugar over medium-high heat, stirring to dissolve the sugar.
- Mix the pectin powder with the other half of the sugar and add it to the hot purée.
- Cook for one minute, then add te softened gelatin and orange juice.
- Cool completely and refrigerate until ready to use.
