4 tablespoons of unflavored gelatin
2 1/2 cups of milk
2/3 cup of confectioner's sugar
1 pinch of salt
1/2 cup of toasted and chopped passionfruit seeds
1 cup of heavy cream, whipped
Chocolate Sauce:
1 1/3 cup of milk
100 grams of bittersweet chocolate
1 pinch of salt
1/3 cup of confectioner's sugar
2 tablespoons of cornstarch
2 tablespoons of cold water
1 tablespoon of vanilla extract
1/3 cup of heavy cream, whipped
Tosted and chopped passionfruit seeds for garnish
4 tablespoons of unflavored gelatin
2 1/2 cups of milk
2/3 cup of confectioner's sugar
1 pinch of salt
1/2 cup of toasted and chopped passionfruit seeds
1 cup of heavy cream, whipped
Chocolate Sauce:
1 1/3 cup of milk
100 grams of bittersweet chocolate
1 pinch of salt
1/3 cup of confectioner's sugar
2 tablespoons of cornstarch
2 tablespoons of cold water
1 tablespoon of vanilla extract
1/3 cup of heavy cream, whipped
Tosted and chopped passionfruit seeds for garnish
Sprinkle the gelatin over the milk and let it sit with the confectioner's sugar and salt until dissolved
When warm, add the passionfruit seeds, cover, and remove from heat
Let it rest for 15 minutes
Let it cool
When it starts to thicken, beat well until light and foamy
Add the whipped cream in chantilly
Pour into a ring mold with a capacity of 5 cups
Chill in the refrigerator
When firm, unmold onto a serving plate and top with the following sauce: Heat the milk, chocolate, and salt in a double boiler until smooth
When the chocolate is melted, add the confectioner's sugar
Heat until the confectioner's sugar has dissolved
Mix the cornstarch and cold water, then add to the sauce
Cook, stirring constantly, until the mixture thickens and becomes smooth
Let it cool slightly and flavor with vanilla extract
Add heavy cream until it reaches a consistency that can be poured
Pour the sauce over the passionfruit mixture on the serving plate
If desired, sprinkle with chopped passionfruit seeds for garnish
Serve chilled.
