• Passion fruit sorbet
• Exotic Passion Fruit Light Cream
• Passion fruit confit
• Passion foam

Mix all dry products: sucrose, glucose, milk powder and stabilizer.
Mix with the water and bring to a boil.
Add the passion fruit puree. Blend and let mature for 24 hours.
Churn the sorbet and use.

Melt the exotic fruit insert and gently add to the sweetened whipped cream.
Use immediately.

Heat the passion fruit puree and add the sugar and pectin mixture. Bring to a
boil and set aside.

Heat the passion fruit puree, water, add the sugar and bubble mixture, boil.
Mix well.

Garnish the sorbet cups, add the light passion fruit cream, then the passion fruit confit
and finish with the light passion fruit cream. Put a chocolate disc on
the cover, add the foam and decoration.
Serve immediately.