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White Chocolate and Colombian passion fruit charlotte

Publication date: 04-Jun-2020

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Ingredientes:
1 can of biscuits/cookies

Bavarian cream:
500 g of milk
200 g of yolk
150 g of powdered sugar
1 tablespoon of vanilla extract
20 g of unflavored gelatin
200 g of Cordillera white chocolate
800 g of milk cream
Passion fruit glaze:
100 g of passion fruit pulp
7 g of unflavored gelatin
50 g of sugar
Preparation:
Passion fruit glaze:
Put the passion fruit with sugar over medium heat.
Let the fruit boil
Hydrate the gelatin in cold water and mix with fruit.
Assembly:
Cover the sides of the mold with acetate tape.

Place the biscuits/cookies in the inner contour of the cake mold and the base. Fill the mold with the Bavarian cream and refrigerate for 6 hours.

Apply the passion fruit glaze on top and refrigerate for 2 more hours, before decorating.
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