For the filling: 3/4 cup of water (180 ml), 1 envelope of unsweetened gelatin (12 g), 1/2 cup of fresh passion fruit juice (120 ml), 1 cup of sugar (180 g), 1 cup of heavy cream (240 ml), 3 chocolate truffles (400 g), halved
6 tablespoons of passion fruit pulp (for garnish)
For the filling: 3/4 cup of water (180 ml), 1 envelope of unsweetened gelatin (12 g), 1/2 cup of fresh passion fruit juice (120 ml), 1 cup of sugar (180 g), 1 cup of heavy cream (240 ml), 3 chocolate truffles (400 g), halved
6 tablespoons of passion fruit pulp (for garnish)
Prepare the filling: In a small saucepan, sprinkle 1/4 cup of water with gelatin and let it hydrate (about 5 minutes)
Bring to low heat and stir with a wooden spoon until gelatin melts
In a large bowl, combine gelatin, remaining water, and other ingredients and mix until smooth
Place the bowl in an ice bath with cold water and ice, stirring occasionally, until the mixture becomes slightly thickened (about 10 minutes)
Fill the chocolate truffles with this cream
Arrange them on a baking dish and refrigerate until the filling is slightly firm (about 20 minutes)
Garnish with passion fruit pulp, arrange on plates, and serve immediately
644 calories per serving
